Ingredients:
3 medium potatoes
2 large carrots
4 times tuna
mayonnaise
salt
Preparation:
Put water in a saucepan on the stove and put in the potatoes and carrots well washed, the water should cover the vegetables. Add salt and cook over medium heat. The cooking time will depend on the size of the vegetables used, but it will take at least 20 minutes.
To know if they are cooked, pierce them with a stick and check that it enters without difficulty and that, once lifted, the potato falls immediately.
On the other hand, in another pan, prepare the eggs. It takes 10 minutes of cooking time as the water starts to boil.
Once you have cooked the vegetables and eggs, you will put them under the cold water jet and, as soon as they have tempered a little, you will peel them.
The next step is to grate the vegetables. This type of cutting will give the salad a very fine texture, so you will grate the potatoes and carrots. Separate the egg whites and yolks, grate the whites and crumble the yolks finely.
Simply assemble the salad layer by layer: you’ll start with a layer of grated potato and a layer of mayonnaise on top. The mayonnaise should cover the potato, but don’t put too much.
Then you will put a layer of fish (in my case, tuna, but you can use mackerel, salmon or any other canned fish you like), very well drained and flaked.
Cover with mayonnaise and add a new layer of grated potato. Mayonnaise again and then grated layer of carrot and mayonnaise. Finally, you add the grated whites, mayonnaise and cover everything with the crumbled yolks.
Once you have prepared the mimosa salad, it is best to cover it with a transparent film and put it in the refrigerator for 3 to 4 hours so that the layers settle and you can serve it very fresh. After this time, you can unmould it and decorate it as you wish.