Mimosa Jubilee Salad

1. Stage

Grate grated carrots and finely chopped onions until soft (do not fry!) Approximately 10 minutes. Transfer to a bowl and let cool.

2. Stage

Separate the whites from the yolks. Grate the whites and cheese on a coarse grater and the yolks on a fine grater.

3. Stage

Add 2-3 tbsp mayonnaise, crushed garlic clove to the whites and mix well.

4. Stage

Grate the potatoes on a coarse grater.

5. Stage

Drain the liquid from the canned fish. Knead the fish well, removing bones and fins. You can add a couple of teaspoons of canned oil (for juiciness).

6. Stage

Now begin to assemble the salad. The first layer is half of the potatoes (you can salt them a little more if you need to). Be guided by the canned potatoes, cheese, and mayonnaise!

7. Stage

Then the fish.

8. Stage

Next, whites with mayonnaise and garlic.

9. Stage

Then we apply carrot-onion frying.

10. Stage

We add the remaining potatoes.

11. Stage

Cover with cheese and apply a grid of mayonnaise. The amount of mayonnaise is arbitrary. I wanted it fattier! After all, tomorrow is Lent ;)

12. Stage

Sprinkle egg yolk on top. Put in the fridge for at least 3 hours. The next day the salad is even tastier for me!