Classic Mimosa Salad

Classic Mimosa salad is a layered salad with canned fish that has long become an essential part of the festive table. Classic Mimosa salad is traditionally made with sardines, and Classic Mimosa salad is served chilled after the layers have had time to soak. Classic Mimosa salad suits holiday meals and family gatherings, because the salad is assembled in clear layers and finished with a soft topping of grated yolks and herbs.

Classic Mimosa salad works because each main ingredient has a clear role in the layers. Sardines in oil give Classic Mimosa salad its rich savoury base, and a little of the oil keeps Classic Mimosa salad juicy. Potatoes make Classic Mimosa salad filling and help hold the fish layer in place. Carrot adds mild sweetness, onion adds sharpness, egg whites add tenderness, egg yolks give Classic Mimosa salad its characteristic delicate finish, and mayonnaise binds the layers together.

Careful layering is what to watch during preparation. Part of the oil from the sardine tin can be drained, but the oil should not be removed completely, because the remaining oil adds juiciness to Classic Mimosa salad. If regular bulb onion is used, the chopped onion should be scalded with boiling water to remove bitterness. The mayonnaise over the egg white layer should be spread gently with a spoon so there are no gaps, and the finished Classic Mimosa salad should rest in the refrigerator for 1–2 hours so the layers can soak properly.

Simple swaps are possible for the fish layer. Sardines can be replaced with saury, pink salmon or even lightly salted trout. Saury gives Classic Mimosa salad a similar full flavour, pink salmon makes Classic Mimosa salad slightly drier, and lightly salted trout makes Classic Mimosa salad more delicate and less rich. White onion can be replaced with regular bulb onion if the chopped onion is scalded first, because scalding softens the harsh taste.

Classic Mimosa salad is served cold and needs only a simple finish. Classic Mimosa salad should be brought to the table after chilling and soaking, because the texture becomes more even after the rest. Classic Mimosa salad is served decorated with greens, and dill and green onion are enough to keep the finish fresh and traditional. Classic Mimosa salad can be presented in a salad ring or a small serving dish so the layers stay visible when served.

Classic Mimosa salad keeps for a short time in the refrigerator. Classic Mimosa salad should be covered with a lid or film and stored in the refrigerator for 2–3 days. Classic Mimosa salad is best eaten within the first 2 days, because by the third day the layers become more heavily soaked with mayonnaise and Classic Mimosa salad loses its shape. Classic Mimosa salad should not be frozen after assembly, because mayonnaise separates during freezing and the cooked vegetables become watery.

Questions about this recipe

How long does Classic Mimosa salad take to make?

Classic Mimosa salad takes 1 hour in total, with 40 minutes of active preparation. After assembling Classic Mimosa salad, chill the salad for 1–2 hours so the layers can soak.

Can I use another fish instead of sardines in Classic Mimosa salad?

Sardines can be replaced with saury, pink salmon or lightly salted trout in Classic Mimosa salad. Saury gives a similar rich flavour, pink salmon is slightly drier, and lightly salted trout makes Classic Mimosa salad more delicate and less rich.

How do I keep the onion from tasting too strong in Classic Mimosa salad?

Regular bulb onion should be scalded with boiling water before adding it to Classic Mimosa salad. Scalding the chopped onion removes bitterness and makes the onion taste milder in the finished salad.

How do I know Classic Mimosa salad is ready to serve?

Classic Mimosa salad is ready to serve after 1–2 hours in the refrigerator. Chilling gives Classic Mimosa salad time to soak, so the layers hold together better and the texture becomes more even.

How long does Classic Mimosa salad keep in the fridge?

Classic Mimosa salad keeps for 2–3 days in the refrigerator under a lid or film. Classic Mimosa salad is best eaten within the first 2 days, because by the third day the layers soften too much and lose their shape.

Can I freeze Classic Mimosa salad?

Classic Mimosa salad should not be frozen after assembly. Mayonnaise separates during freezing, and the cooked vegetables in Classic Mimosa salad become watery after thawing.