Mimosa salad with egg, mackerel and cheese

Ingredients

• 200 gdrained mackerel
• 6eggs
• 150 gGouda-style cheese
• 200 gmayonnaise
• To tastesalt
• 2 sprigsparsley
• 1/2 mediumonion

Instructions

1. 1

   Cook the eggs

   Put the eggs in a saucepan, cover them with cold water and add 1 tablespoon of salt. Set the pan over the heat.

2. 2

   Turn off the heat

   As soon as the water boils, cook the eggs for 2 minutes, then turn off the heat and move the pan off the hob.

3. 3

   Let eggs rest

   Leave the eggs in the hot water for 7–8 minutes.

4. 4

   Cool and separate

   Cool the eggs in cold water, peel them and separate the whites from the yolks.

5. 5

   Chop the onion

   Finely chop the onion.

6. 6

   Flake the mackerel

   Break the mackerel into small flakes.

7. 7

   Grate the whites

   Use the coarse side of a grater for the egg whites. Spread them over the bottom of the mould and season with salt.

8. 8

   Add the cheese

   Grate the cheese using the fine side of the grater and arrange it over the egg whites.

9. 9

   Layer the mackerel

   Spread the flaked mackerel over the cheese.

10. 10

    Add mayonnaise

    Cover the mackerel with half of the mayonnaise.

11. 11

    Add onion and yolks

    Scatter the chopped onion and grated yolks over the mayonnaise, reserving a handful of yolks for the garnish.

12. 12

    Finish the layers

    Cover the salad with the remaining mayonnaise.

13. 13

    Prepare the parsley

    Strip the parsley leaves from the sprigs.

14. 14

    Garnish the salad

    Arrange the parsley sprigs over the top of the salad.

15. 15

    Chill before serving

    Cover the salad carefully and refrigerate it for about 3 hours before serving, or preferably overnight.

16. 16

    Remove the mould

    Carefully lift off the mould.

17. 17

    Serve

    Serve the chilled salad.

What is Mimosa salad?

Mimosa salad is a layered dish associated with Soviet cuisine, named for its bright, finely grated yolk topping, which resembles mimosa flowers. It is often served chilled at gatherings, where the layers can be sliced or spooned onto plates.

This version combines mackerel, egg and Gouda with mayonnaise. Grating the ingredients creates soft, distinct layers, while chilling gives them time to settle together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 31g protein, 3g carbs, 61g fat.

Eggs, mackerel and Gouda provide most of the protein, while the cheese and mayonnaise contribute much of the fat. The salad is low in carbohydrate; serve it with fresh vegetables for a more balanced plate, or add bread if you want a heartier meal.

The ingredients that shape the layers

Mackerel: Drain it well and flake it into small pieces so it spreads evenly without making the salad watery.

Gouda: A mild, firm cheese is easy to grate and gives the middle layer a savoury, creamy flavour.

Mayonnaise: Dividing it between the fish and the top keeps the layers moist; spread it gently so the ingredients beneath stay in place.

Getting the eggs right

Hot-water finish: The method brings the water to the boil, cooks the eggs for 2 minutes, then leaves them in the hot water for 7–8 minutes with the heat off. Cool them in cold water before peeling.

Separate layers: Grate the whites coarsely for the base and the yolks finely for the topping. Keep a handful of yolk aside for the final decoration.

Build neat, even layers

Start with the grated whites and season them lightly, then add the cheese, mackerel and half the mayonnaise. Follow with onion and yolks before spreading over the remaining mayonnaise.

Use a light touch when adding each layer, especially the mayonnaise, to avoid mixing the grated ingredients together.

Chilling and serving

Chill the covered salad for about 3 hours, or preferably overnight, as the recipe suggests. This gives the layers time to settle and makes the mould easier to remove.

Lift the mould away carefully just before serving. Serve it cold, with bread or crisp salad leaves alongside.

A balanced plate

This salad is substantial, so pair a portion with fresh vegetables, such as cucumber, tomato or leafy salad, for a lighter contrast. Bread works well too, but adds another filling element.

Recipe notes & tips

• Drain the mackerel thoroughly before flaking it.
• Let the eggs cool fully before peeling and grating them.
• Use the coarse grater for the whites and the fine grater for the cheese and yolks.
• Reserve a handful of grated yolk so the topping remains visible after assembly.
• Cover the mould carefully before chilling to prevent the salad from drying out or picking up fridge smells.

Variations

• Use a different cheese: A mild, firm cheese that grates easily can stand in for Gouda.
• Adjust the onion: Use a little less onion for a gentler flavour.
• Add a fresh garnish: Scatter extra parsley over the salad just before serving.
• Make individual portions: Layer the ingredients in small serving dishes instead of one mould.
• Serve with greens: Add crisp lettuce or cucumber on the side for freshness.

Common mistakes to avoid

• Wet mackerel: Drain it well so excess liquid does not soften the layers.
• Overmixing layers: Spread each ingredient gently to keep the salad distinct.
• Warm eggs: Cool them in cold water before peeling, separating and grating.
• Skipping the chill: Refrigerate for about 3 hours, preferably overnight, so the salad settles.
• Rough unmoulding: Lift the mould carefully to avoid disturbing the outer layers.

How to store

Cover and refrigerate leftovers promptly, and eat them within 2 days. Keep the salad chilled and serve it cold; avoid leaving it at room temperature for an extended period.

Frequently asked questions