“Sunny” Layered Pink Salmon Salad
This is a layered salad in the Soviet “mimosa” tradition: canned fish on the bottom, then separately sautéed onion and carrot, mushrooms, and grated egg mixed with garlic, all bound with mayonnaise. Each element is cooked on its own so it keeps its own flavor, and the carrot on top gives the dish a warm “sunny” tint — hence the name. Pink salmon (gorbusha) is the classic canned fish here; any canned salmon works.
A tip on the canned fish. Before mashing, drain the excess liquid and pull out the large bones; the small vertebral bones of pink salmon are soft enough to leave in and add a little calcium. Pick mushrooms to taste — marinated ones bring a tang, sautéed button mushrooms a mellower note.
Above all, this salad needs time. After assembling, chill it 2 to 3 hours so the layers drink up the mayonnaise and set into one sliceable piece. A ring mold makes it easy to keep a clean shape while it rests.
Part of Eastern European cuisine — 34 more recipes in the section.
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Ingredients
Instructions
Finely chop the onion and grate the carrots on the coarse side of a grater. Sauté each ingredient separately in sunflower oil.
Hard-boil the eggs, grate them on the coarse side of a grater, and mix with the minced garlic.
Layer them, spreading each with mayonnaise:
Layer 1: mashed canned fish;
Layer 2: onion;
Layer 3: chopped mushrooms;
Layer 4: eggs with garlic;
Layer 5: carrots.
Top with mayonnaise. Let the salad soak.
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