Mimosa Salad

Method

1. 1Boil the potatoes and carrots in their skins until tender (about 20 to 25 minutes), and hard-boil the eggs for 10 minutes, then cool them in cold water. Peel everything once cool.
2. 2Separate the eggs: coarsely grate the whites, and finely crumble the yolks into a separate bowl for the top.
3. 3Drain the canned fish, remove any bones, and mash with a fork. Finely dice the onion, cover with boiling water for 5 minutes, then drain and pat dry.
4. 4Grate the potatoes, carrots, and cheese separately. Keep the butter in the freezer until firm.
5. 5In a serving ring, layer the grated potatoes, season lightly with salt and pepper, and spread a thin layer of mayonnaise. Add the mashed fish and onion, then more mayonnaise.
6. 6Grate the frozen butter over the fish in an even layer, then add the carrots and mayonnaise, the grated egg whites and mayonnaise, and the grated cheese.
7. 7Cover the top with the crumbled egg yolks. Chill at least 2 to 3 hours, ideally overnight. Remove the ring and garnish with dill before serving.