Classic Mimosa Salad Without Cheese
A tender layered salad with fish, vegetables, eggs, and mayonnaise. A light, flavorful dish for holidays or everyday meals.
Updated : 04 July, 2025
Easy
About 30 min.
Ingredients
240 grams
Canned sardines
2
Potato
2
Carrot
4
Eggs
0.5
Onions
4 tablespoon
Mayonnaise
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
How to boil eggs hard? To prevent eggs from cracking during cooking, place them in cold water and bring to a boil over low heat. Boil for 9 minutes after boiling starts, then pour cold water over them and let them cool. The sharp temperature change helps the shells peel off more easily.
Preparation
Step 1
Pre-cook and cool the vegetables and eggs. Open the canned fish and transfer it into a bowl along with the liquid. Besides sardines, you can use other canned fish like pink salmon, tuna, or mackerel. Fish in oil or in its own juice will work.
Step 2
Peel the onion and chop it finely into small cubes. I used purple onion, which is sweeter and juicier, but regular white onion is also fine.
Step 3
Place the chopped onion into a small bowl and pour boiling water over it - this removes the bitterness. Let the onion sit in the water for 10 minutes.
Step 4
Drain the onion in a sieve and rinse under cold water.
Step 5
How to cook vegetables for the salad? Wash the vegetable tubers thoroughly with a brush under running water. Place them in a pot. Pour in clean cold water and bring to a boil over medium heat. Once boiling, cook the potatoes and carrots for about 30 minutes. The exact time depends on the size of the vegetables. Check for doneness by piercing with a knife - it should go in easily. Cool the cooked vegetables and peel them. Grate the potatoes on a coarse grater.
Step 6
Grate the carrots on a medium grater - this makes the salad more tender.
Step 7
Separate the boiled eggs into yolks and whites. Set the yolks aside to decorate the salad’s top layer. Grate the whites on a medium grater as well.
Step 8
Mash the sardines with a fork until smooth. Remove large bones.
Step 9
Start assembling the salad. Traditionally, Mimosa is prepared in layers. You can serve it in a regular salad bowl or shape it using a cooking ring, as I did. Lay grated potatoes as the first layer and press it down. If your sardines are canned in their own juice, spread mayonnaise over the potato layer. My sardines were in oil, so I skipped the mayo on the potatoes.
Step 10
Place the sardines on top of the potatoes, then sprinkle the fish with the onion.
Step 11
In a separate bowl, mix the carrots with half the mayonnaise. Spread this as the next layer and press down.
Step 12
Next, add the grated egg whites. I salted this layer. Spread the remaining mayonnaise on top. Alternatively, you can mix the egg whites with mayo just like the carrots.
Step 13
Grate the reserved yolks finely over the top. Chill the salad in the fridge for at least one hour so the layers can soak through.
Step 14
Then remove the salad ring and decorate the top as desired. Classic Mimosa Salad without cheese and butter, made with canned fish, is ready. Serve and enjoy your meal!