Mimosa Salad (Layered Sardines Salad)

Total weight: 710 g

Instructions:

1. Put unpeeled potato, carrots in a pot with water. Cook approximately 30 minutes or until knife smoothly pierces them. Potatoes usually cook faster than carrots. If the potatoes are cooked, take them out and continue boiling the carrots. When the vegetables are cooked, let them cool down before peeling.
2. Boil eggs for approximately 10 minutes. Egg yolks must be cooked well. Then let eggs to cool down before using.
3. Peel potatoes, carrots and eggs. Cut eggs in half and take out yolk. Then set yolks aside.
4. Open sardines and drain oil. Then mash the fish with a fork. Spread mashed sardines over the bottom of a small plate (diameter approx. 19 cm or 7 1/2″). It will be the first layer of salad.
5. Squeeze lemon and spread salt over fish.
6. Cover the fish with a light layer of mayonnaise.
7. Shred peeled potatoes on top with a large grater and cover with mayonnaise.
8. Grate peeled carrots on top with a small grater and cover with mayonnaise.
9. Shred cheese on top with a small grater.
10. Grate egg whites on top with a small grater and cover with mayonnaise.
11. Finely grate yolks on top