You’ve probably sipped on a Mimosa cocktail before, but have you ever heard of a Mimosa salad? This Soviet staple dish is one of many salads that Russian cuisine is so well known for, consisting of layered tuna, vegetables and mayonnaise. It’s traditionally made by Russian women for all kinds of occasions, from a typical dinner to a special celebration like New Year’s Eve. Having read this Russian Mimosa salad recipe and caught a glimpse of the dish, I’d happily eat it anytime!
Yulia Dyukova – Russia
- Tell us a bit about yourself.
I am Yulia, a Russian food and travel blogger who has been practicing slow travel for the past eight years. In the last decade I’ve been living in Brazil, USA, and Sri Lanka. I am the kind of person who starts researching a new country by Googling “what to eat in…”, instead of “what to visit in…”. I spend hours reading on the origins of dishes like pecan pie before trying one, and I don’t consider waiting in line of fifty people to get a cronut a waste of time.
- When did you begin blogging, and why did you decide to start a blog?
I began blogging two and a half years ago while living in the USA. Due to my visa restrictions, I couldn’t work and had a lot of free time on my hands. Since I always had an interest in food and even ran my own bakery from home in Sri Lanka, I thought I’d switch from making food to writing about it.
- What is the best experience you have had as a blogger?
The best experience I had as a blogger is not one particular experience, but rather an opportunity to get to know amazing people in the food and travel industry who I wouldn’t have met otherwise. Because of the blog, I am constantly pushing myself to reach out to the chefs who inspire me, to cook with people I’ve never met, and to collaborate with food and travel bloggers I admire. I tell myself that I have to overcome my fears and hesitations for the readers, take a deep breath and do it. I wouldn’t have had a chat and gelato with Peter Kuruvita, devoured a 1kg crab with Dharshan Munidasa, or taken part in traditional Mexican tamalada otherwise.
- What advice would you give to new bloggers who are just starting out?
Do it because you love it. If you are in it for the money, chances are you’ll quit in the first year or so because money won’t start coming in any earlier than that. In fact, you’ll probably have to invest in hosting, blogging courses, and online tools before you see a penny in return. For the majority of bloggers, it takes two to three years to produce a sustainable income from blogging. If you love writing and sharing your experiences and tips, you’ll persevere.
Russian mimosa salad recipe
Russian Mimosa Salad
Russian Mimosa is a layered salad made with tinned fish, vegetables, and mayonnaise. Boiling, peeling and cutting vegetables will take some time, but once all the prep work is done, there’s nothing easier than to layer ingredients on top of each other and be done with it.
The salad gets its name from the mimosa flower because the top layer made up of boiled egg yolk which, when crushed, resembles the yellow flower popular in Russia.
- 5 medium potatoes
- 3 large carrots
- 2 onions
- 4 eggs
- 2 tins of tuna in spring water
- 200 g mayonnaise
Peel the potatoes and carrots and boil them until soft.
Boil the eggs, peel them and separate the egg whites from the yolks.
Grate the potatoes, carrots, egg whites, and egg yolk separately. Divide grated potatoes into two piles (we will use them for two separate layers).
Peel onions and either grate or chop them finely.
Drain the tuna from the tins.
Layer the ingredients in a salad dish in the following order: potato, tuna, onions, egg whites, potato, carrot, egg yolks. Spread the mayonnaise on top of the ingredients after each layer. The last layer should be boiled grated egg yolks, with no mayo on top.
Chill the salad in the fridge for at least 3-4 hours or overnight.
Find good, preferably Russian mayonnaise. I know it’s not an easy task, but Russian mayonnaise is very different (read: way better and tastier) from mayo in the rest of the world. If you live in one of the cities where Russian community is big, there must be Russian/Eastern European stores that might sell it. If getting Russian mayo is not an option, go for the highest quality mayo you can lay your hands on.
The amoung of mayonnaise specified in the ingredients list is only an estimate; as you layer the ingredients, use your own judgement to decide how much to use. Be sure to spread it evenly between every layer, otherwise the salad could taste too dry.
What are your thoughts on Russian cuisine? Tell us about your favourite salad recipe below.