Boil the eggs. Cook carrots for salad, peel and let cool to room temperature. Cook rice and also cool to room temperature. Drain the liquid from the fish, remove the fish bones and mash the canned food with a fork. Rinse and peel the green onions.
Place a thick bowl of rice in a salad bowl and sprinkle with mayonnaise.
Spread the fish evenly on top and re-coat. Cover the fish with a layer of finely chopped green onions, season with black pepper and, of course, a little mayonnaise.
Separate the whites from the yolks. Grate the squirrels on top of the layers and place them in an even layer, salt and add a little mayonnaise. Grate boiled carrots on a coarse grater. Spread it on top and you can even slightly press it with your hand. Cover with a thin layer of mayonnaise.
Grate all the yolks on a medium grater. Gently spread the egg yolks on Mimosa . In this case, you need to try to do this so that the yolks do not mix with mayonnaise, while you apply another layer.
Cover the Mimosa salad with a pan lid or cling film and place in the refrigerator for several hours, so that the layers have enough time to soak well.