Light, flavorful, and elegantly layered, Mimosa Salad (Mimoza Salata) is a beloved dish in Eastern European cuisine, often served during holidays and special occasions. Named for its resemblance to mimosa flowers, this salad features flaky canned fish, tender vegetables, and finely grated eggs, all delicately layered and lightly dressed with creamy homemade mayonnaise.

The result is a soft, melt-in-your-mouth texture and a perfectly balanced taste that’s both comforting and refined. Ideal as a festive appetizer or a centerpiece for a celebratory table, Mimosa Salad is as beautiful as it is delicious.

Mimosa Salad (Layered Tuna Salad) – Mimoza Salata

Recipe by Maria

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Mimosa Salad Ingredients

7 oz fish canned in oil (saury is the best)
2 potatoes
2 carrots
2 onions
4 eggs
salt
homemade mayonnaise

How to Make Mimosa Salad (Mimoza Salata)

Bake the potato, carrot and eggs. Cool and peel.
Mince the onion.
Add boiling water and leave for 10 minutes. Then drain the water.
Grate the carrot on a small grater.
Grate the potatoes on a small grater.
Separate whites from yolks. Grate the whites on a small grater separately.
Yolks – separately.
Drain oil from fish and mash fish with a fork.
Place the fish on the bottom of a plate (I used a soup plate that is 9” in diameter). Add mayonnaise.
Place whites on the fish and grease with a little bit of mayonnaise.
Place carrots on whites and add mayonnaise.
Place onion on carrots.
Place potatoes on the onion, add a little bit of salt and add mayonnaise.
Place potatoes on yolks. Do not grease with anything. Decorate the salad to taste.