Mimosa Salad with Sprats
A familiar festive taste from childhood that disappears from the table in moments! Mimosa Salad with Sprats is a richer and more aromatic version of the famous salad. Smoked fish turns this delicate salad into an elegant appetizer with deep flavor. The main secret is finely grated ingredients. The salad is very airy and tender!
Updated : 16 July, 2026
Easy
About 20 min.
Ingredients
250 grams
Sprats
3
Potato
3
Chicken eggs
1
Carrot
10 grams
Dill
3 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients. Remove the sprats from the can and shake off the excess oil. You can replace the sprats with another type of canned fish. Wash the carrots and potatoes with a brush or a firm scrubber without peeling them. Boil them in boiling water until tender. You can also bake the vegetables in the microwave or wrapped in foil in the oven.
Step 2
Grate the potatoes and carrots separately on a fine grater. Hard-boil the eggs, cool them, and peel them. Separate the whites from the yolks and grate them separately on a fine grater. Set aside a little grated yolk for decorating the salad. You can make the mayonnaise yourself if desired.
Step 3
Place a cooking ring, 12 cm / about 4.7 inches in diameter, on a plate. Spread half of the potatoes as the first layer, season with salt and pepper, and brush with mayonnaise. Next, add the sprats. Place the remaining potatoes over the sprats. Season this layer with salt and pepper as well, and spread with mayonnaise. Next, add the carrots and brush them with mayonnaise. Spread the yolks as the next layer and add mayonnaise. Spread the egg whites on top and press them down gently. You can also add a layer of coarsely grated sweet-tart apple.
Step 4
Place the salad in the refrigerator for 30 minutes to soak. Remove the cooking ring.
Step 5
Decorate Mimosa Salad with Sprats using the remaining yolk and dill in the shape of a mimosa branch, then serve. Enjoy!
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