Early summer is that season when you can score the best fresh eggs at your local farmers market. By “the best” I mean the most nutritious, delicious and visually attractive eggs with bright orange yolks and creamy whites, as these days free-range chickens have access to young, juicy and flavorful grass. Taking advantage of this state of affairs, I often make this delicious layered egg salad with salmon and sharp cheddar cheese traditionally called Mimosa.
Mimosa is often associated with New Year’s Eve as it is a mandatory dish on any Belarusian dining table during the festivities. Nevertheless, I insist that this salad is perfect at any time of the year for a number of reasons. Not only is the salmon and egg salad addictively good, it is also very satisfying and healthy, especially if you dedicate a little bit of time to prepare your own mayonnaise for it. Mimosa’s ingredients make it an incredible source of protein and good fats. For those whose diet, like ours, is rich in protein and fat and more limited in carbohydrates, this is a great recipe to know.
5 hard-boiled eggs
1 can of salmon packed in oil, chopped
1/2 cup mayonnaise
1/2 cup sharp cheddar cheese, shredded
1 tbsp unsalted butter, well refrigerated and grated
1 yellow onion, finely chopped
Prepare eggs for the layers. Separate hard boiled egg yolks from whites. Shred the whites and grate the yolks, set aside.
Prepare onions for the layers. Place finely chopped onions in a sieve. Bring water to boil and, once boiling, pour it over the onions. Set aside and let cool. This step will help you reduce the bitterness and harshness of the onions but will keep them crunchy.
Use a deep salad bowl to form the layers (it is preferable to use a clear glass bowl to demonstrate the layers, for extra presentation points). Follow the below order of the layers, listed in order from bottom to top:
– 1/2 salmon
– 1/2 mayonnaise
– 1/2 salmon
– 1/2 mayonnaise.
As a final layer, carefully spread out the grated egg yolks so that they cover the entire salad.
Cover the salad bowl containing Mimosa with plastic wrap and refrigerate. Serve chilled on a lettuce leaf.
You can consider a number of substitutions for the layered egg salad. For example, instead of salmon, we prefer to use cod liver, which is extremely healthy and adds pleasant salinity and texture to the salad. I know that it may sound too exotic but please give it a try! Cod liver is hard to source so we order it on Amazon, and this one is our favorite.
Also, cheddar cheese can be replaced with any other relatively hard cheese with a good level of salinity, like Pawlet produced by our local hand-made cheese producer, Consider Bardwell.