Mimosa Salad

Boil the potatoes and carrots for 25 minutes until soft, cool and peel them. Hard-boil the eggs for 8 minutes and cool them in cold water.

Finely chop the red onion and pour boiling water over it for 5 minutes, then drain in a colander. Mash the fish with a fork together with a little oil from the can.

In a salad bowl, layer the potatoes grated on a coarse grater, salt lightly and spread with mayonnaise. Top with the grated carrots and a thin layer of mayonnaise.

Next, spread the fish with the onion and lightly coat with mayonnaise again. Grate the egg whites, then the cheese, and cover each layer with a thin mesh of mayonnaise.

Grate the yolks on a fine grater and sprinkle them over the top of the salad, then garnish with dill. Refrigerate for at least 2 hours so the layers soak.