Layered Mimosa Salad with Canned Salmon and Egg Yolk Top

What you need

• 3 medium potatoes, about 450 g (1 lb), scrubbed
• 2 medium carrots, scrubbed
• 4 large eggs
• 1 medium onion, finely chopped
• 1 tbsp apple cider vinegar, for the onion
• 250 g (1 can, 8 oz) canned pink salmon, drained, bones removed
• 100 g (3 1/2 oz) hard cheese, finely grated, such as Gouda
• 150 g (2/3 cup) mayonnaise
• salt, to taste
• 1 sprig dill, for garnish

Method

Restated from the original video

1. 1

   Put the potatoes and carrots in a pot of cold water, bring to a boil and cook until a knife slides in easily, 25 min.

2. 2

   In the same time, boil the eggs in another pot for 10 min, then cool them in cold water.

3. 3

   Mix the chopped onion with the vinegar and 3 tbsp of hot water. Leave for 10 min, then drain and squeeze dry.

4. 4

   Peel the potatoes, carrots and eggs once cool. Grate the potatoes and carrots on the coarse side of a grater.

5. 5

   Separate the egg whites from the yolks. Grate the whites coarsely and the yolks finely, keeping them in separate bowls.

6. 6

   Mash the salmon with a fork, leaving a few small chunks.

7. 7

   Spread half of the potatoes in a 20 cm (8 in) dish or ring mold and salt lightly. Cover with a thin layer of mayonnaise.

8. 8

   Layer on the salmon, then the onion, each followed by mayonnaise. Add the carrots, then the egg whites, then the cheese, with mayonnaise after each.

9. 9

   Cover the top with the remaining potatoes and a little mayonnaise, then add the grated yolks in a thick, even layer without pressing.

10. 10

    Cover and refrigerate at least 1 h, ideally 2-3 h, so the layers soak through.

11. 11

    Garnish with dill and cut into wedges to show the layers.

Imported from ovkuse.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.