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!