Mimosa Salad with Canned Fish and Rice
Beautiful, appetizing, and festive - made from simple ingredients! This Mimosa Salad differs from the classic version because it includes rice and cheese. The rice makes it more filling, and the cheese adds a pleasantly savory note.
Updated : 29 October, 2025
Easy
About 45 min.
Ingredients
200 grams
Canned fish
100 grams
Rice
4
Eggs
200 grams
Carrot
150 grams
Hard cheese
1
Onions
40 grams
Green onion
200 grams
Mayonnaise
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any canned fish - saury, herring, mackerel, or pink salmon. Choose those canned in their own juice. Boil and cool the carrots and eggs in advance. Use short-grain rice - it should be slightly sticky, not loose, which is important for this salad. Boil the rice beforehand. Choose high-quality cheese without vegetable fat substitutes, and one that grates easily.
Step 2
Cook the rice. Bring water to a boil in a pot, add the washed rice, and a pinch of salt. Cook on low heat for 10–15 minutes (depending on the variety) until soft but not mushy. Drain and let cool completely. Use a salad ring if you have one. Place the rice as the first layer, spread evenly, and coat it lightly with mayonnaise.
Step 3
Open the canned fish, transfer it to a plate, and mash with a fork. Spread the fish as the second layer, then coat it with mayonnaise. (I used about one tablespoon per layer.)
Step 4
Wash and dry onions and green onions. Finely chop the bulb onion and also slice the green onion. Spread the bulb onion thinly over the fish layer, and decorate the edges with chopped green onions for a nice green border. Do not coat this layer with mayonnaise.
Step 5
Boil and cool the eggs. To prevent cracking, start in cold water and cook over medium heat for 9 minutes after boiling. Cool in cold water - this helps peel them easily. Separate yolks from whites. Grate the whites on a coarse grater, spread evenly as the next layer, and coat with mayonnaise. Keep yolks for decoration.
Step 6
Boil and cool the carrots. Place unpeeled carrots in a pot with cold water, bring to a boil, and cook for 20-25 minutes, depending on size. Test doneness with a knife - it should slide in easily. Peel, grate coarsely, spread as the next layer, and coat with mayonnaise.
Step 7
Grate the cheese on a coarse grater, add it as the final layer, and spread a thin layer of mayonnaise on top. Refrigerate for 1 hour to set and absorb flavors.
Step 8
Carefully remove the salad ring.
Step 9
Grate the egg yolks on a fine grater over the top.
Step 10
Decorate as desired - I used boiled carrot slices and parsley leaves. Serve chilled and enjoy your meal!