Fish Salad “Mimosa” with Carrots and Cheese
Festive, layered, bright, and classic! The Fish Salad “Mimosa” with carrots and cheese will decorate any holiday table. This is one of the versions of the famous salad - cheese is used instead of potatoes. Try it, it’s delicious!
Updated : 28 October, 2025
Easy
About 1 hour.
Ingredients
250 grams
Canned pink salmon
150 grams
Hard cheese
3
Eggs
1
Carrot
60 grams
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all ingredients. Optionally, you may include onion - slice it and marinate in apple vinegar to remove bitterness, then rinse. Add it if you like; it’s tasty either way.
Step 2
Remove the fish from the can, drain the liquid, take out bones if any, and mash with a fork. You’ll need about 9 oz (250 g) of fish without liquid - about 2 cans. Common choices are pink salmon, saury, tuna, or sardines.
Step 3
Boil carrots in their skin until tender (about 20-25 minutes depending on size). Cool, peel, and grate finely. The key is to use a fine grater for a soft, airy texture. Check doneness with a knife - it should pierce easily.
Step 4
Grate the cheese finely as well. Use good-quality cheese such as Gouda or low-moisture mozzarella - just make sure it’s flavorful and natural.
Step 5
Boil the eggs hard (10 minutes), peel, and separate whites and yolks. Grate each part finely and keep them separate. You can assemble directly in a ring mold or layer later.
Step 6
You can assemble in a salad bowl or, for a more festive look, use a ring mold so all layers are visible. Start with half the mashed fish and cover with mayonnaise.
Step 7
Add half of the grated carrots and drizzle with mayonnaise. If using onions, layer them on the carrots.
Step 8
Add the grated egg whites, spread evenly, and coat lightly with mayonnaise.
Step 9
Sprinkle half the grated cheese on top and drizzle mayonnaise again.
Step 10
Add the second half of the fish.
Step 11
Then the remaining grated carrots.
Step 12
Add the rest of the grated cheese, covering with a thin layer of mayonnaise each time.
Step 13
Finish with all the grated yolks. Chill the salad for at least 1 hour to let it set. If chilling longer, cover with plastic wrap so the yolks don’t dry out.
Step 14
Before serving, gently remove the ring mold and decorate as you like. Enjoy your festive Mimosa Salad!