It is a tender layered salad, a very frequent guest on a festive Slavic table. The salad’s name comes from the yellow flower mimosa that’s why the salad’s top is dressed with egg yolk. The main ingredient is tinned fish. The classic recipe features mackerel or saury, however the contemporary Ukrainian housewives might use tinned tuna or salmon. The golden rule of delicious Mimosa is the right sequence of layers. It is better to serve the salad in a transparent bowl so the every layer of it is visible.
Ingredients
Egg 6 pieces
Carrot 2 pieces
Potatoes 4 pieces
Canned mackerel 1 can
Onions 1 pieces
Mayonnaise 200 g
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Boil the potatoes, carrot, eggs. Cool them. Peel the vegetables and eggs.
2
Grate finely the potatoes and carrot. Separate the yolks from whites, grate them too. Don’t combine the ingredients.
3
Dice the onion. The salad could feature either raw onion or soften – put it into boiled water for 10 minutes.
4
Pour off the oil from tinned fish. Discard the bones from the fish. Grind the mackerel with fork.
5
Set the salad following the succession of the layers: fish, a thin layer of mayonnaise, whites, a thin layer of mayonnaise, carrots, a thin layer of mayonnaise, onion, potatoes, a thin layer of mayonnaise, and the last layer is grated yolks. Put the salad in the fridge to get saturated.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour.
Mos
If you've read 'Evenings on a Farm near Dikanka' by Russian classical writer Nikolai Gogol, you surely remember how adroitly one of the characters ate vareniki with sour cream that flew into his mouth by themselves. Of course, traditional Ukrainian vareniki don't have such super skills, but their taste is sure to make you think of the Ukrainian cui
The rassolnik is a historically Russian main course that is why it is very common at Ukrainian table. It is made with pickled cucumbers and cucumber pickle.
It's impossible to imagine authentic Ukrainian cuisine without homemade sausage. This is an absolutely natural and unique product.
Meat (often pork, sometimes beef) and salo (pork fat) are used in order to cook homemade sausage. Pig's gut is stuffed with meat and salo, boiled, and then fried on pan or baked in oven
Homemade sausage is traditional U
