To successfully create this salad, you need to observe a number of prerequisites, then the salad will really be gentle, airy, light, incredibly tasty and never "flow": - using only QUALITY PRODUCTS; - the products only are rubbed ON a FINE grater; - mayonnaise is applied EXCLUSIVELY to the MANTLE, i.e., further on the surface is not smeared. Eggs and onions to cook in advance. Eggs boil, cool and separate the whites from the yolks. Onions chop with a knife into small dice and pour boiling water, after 10 mins drain the water, place in a sieve or in a colander to drain the water. Butter and cheese for 20 to 30 minutes before the meal, you can put in the freezer. This will facilitate the process of rubbing foods on the grater. Salad laid layers. Mayonnaise can impregnate each layer, and can be alternated at your discretion.

The first layer - grated proteins.

The second layer - grated cheese.

Third layer - sprats (to pull a few carcasses from the banks to drain the oil, transfer to a flat dish and crushed with a fork or knife)

The fourth layer - grated butter.

Fifth layer - onions.

To shape if necessary and gently coat the top and sides of salad a thin layer of mayonnaise.

Sprinkle grated yolks or decorate to your liking. Put into the refrigerator and allow to stand for some time.

Bon appetit!