Mimosa Salad with Butter
Bright, festive, tender, and juicy - made from simple ingredients! Mimosa Salad with Butter is a lesser-known variation of the classic dish. It has no potatoes or carrots, but plenty of eggs, cheese, and grated butter, giving it a soft texture and delicate taste. You’ll love it!
Updated : 07 November, 2025
Easy
About 30 min.
Ingredients
250 grams
Canned saury
100 grams
Hard cheese
80 grams
Butter
5
Eggs
1
Onion
3 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients first. Use large eggs; if small, add one extra. Put the required amount of butter in the freezer ahead of time. Instead of saury, you can use any canned fish - sardines, pink salmon, tuna, etc.
Step 2
Remove the fish from the can, drain the liquid, and mash it with a fork into small pieces. If you prefer a stronger fish flavor, use two cans instead of one.
Step 3
Boil the eggs hard, cool, and peel them. Separate the yolks from the whites and grate each part finely. The finer the grating, the softer and more delicate the salad will be.
Step 4
Grate the cheese finely as well. Any firm or semi-hard cheese will work, as long as it’s flavorful and melts well.
Step 5
Chop the onion finely. You can skip it altogether if you don’t like its sharpness. To soften the flavor, marinate it in vinegar for 5-7 minutes, then drain to remove bitterness.
Step 6
Assemble the salad in a bowl or a serving ring for a festive look. Place the ring (16-18 cm / 6-7 in) on a plate. First layer: grated egg whites, spread evenly, and drizzle with mayonnaise (a piping bag works best).
Step 7
Add the mashed fish as the next layer and drizzle with mayonnaise. If you used two cans, save half for a separate layer before adding yolks.
Step 8
Sprinkle grated cheese on top and make a light mayonnaise grid.
Step 9
Add the chopped onion (optional). Then grate cold butter directly over the onion layer. It’s best to grate it right before layering so it doesn’t melt or harden too much in the freezer - we want a light, airy texture.
Step 10
Sprinkle the top with grated yolk. Cover the salad with plastic wrap and refrigerate for 1 hour to chill and absorb flavors.
Step 11
Before serving, remove the ring and decorate as you like - with herbs, leftover mayonnaise, or bright berries. Enjoy your meal!