Well, we start with the fact that the cook unpeeled potatoes and carrots until cooked, cool, peel. Eggs, same thing. In the photo - almost all we need to get started. In addition, of course kitchenware. For all beauty is the bowl for the fish. Before start - dry bowl will process a thin layer of vegetable oil so that when folding the portions of the salad is not sticky and not falling apart.

Mimosa salad in which all ingredients are chopped very finely. Small grater then required. Let's start with the fact that many believe that potato pillow is wrong. I don't think so. Let's get started. Finely grated boiled potatoes laid on the bottom of the Cup. And tamp quite firmly. The thickness of the layer is not more than 3-5 mm. By the way - this is the only layer in the salad we tamp, all the rest should be air, like... like a Mimosa )

Having prepared a Foundation, I appeal to the fish. In a separate bowl, mash fish with a fork until smooth (juice not drained, and mix up there). Because in this recipe we have it with\C, but not in oil - we need to "cajole" to the potato substrate was not dry. Therefore, it is necessary about 2 tablespoons vegetable oil. Refined. But if you want specific flavors - you can use sesame, and linseed, and olive. You decide. Add spices and seasonings, as desired. I chose marjoram, white pepper and a teaspoon of balsamic vinegar. All mix thoroughly and spread in a salad bowl. Not ramming, gently stroking. The second layer we have

The third layer is the bow. Bow - insidious. Need very clearly to assess its taste and degree of bitterness. Depends on the amount which is necessary for the salad and the degree of preparation of the bow. Chop very finely, as soon as we can. Many people use blenders, but I used to work with a knife. In my case, the bow seemed a little spicy and I decided to embarrass. Hot water (not boiling, in any case!) with a small addition of Apple cider vinegar.

Note a feature I never said about mayonnaise. It's a feature. The first layer of mayonnaise, thick enough only put on the bow. And proceed to the fourth layer potatoes again. Also very finely grated. But! This time in any case, do not tamp and not even iron. Fall asleep with potato chips. Then mix it with mayonnaise. Very gently, gently.

Carrot. Also pledged not ramming gentle loose slurry. Well, there are no secrets except for one. I'm carrot top, pour lemon juice. It loses its sweetness and becomes a completely different "fruit". But this is again a matter of taste. Do not impose. In any case - gloss over a layer of mayonnaise.

Further, we are in the highlight, or rather the eggs salad. Think of the eggs. After all, you cooked, cleaned, worked! Share boiled eggs on whites and yolks. Yolks delayed, they will have a role in the recipe. And proteins, like everything else in the Mimosa crumble on a small grater. Neatly and thoroughly fill the entire bowl of egg crumb. Do not tamp in any case!!!

The next step is almost the last. Very tightly covered by a layer of eggs, mayonnaise, trying to do not have any holes. This is to ensure that the salad, as it were sealed, then the inside he will live his life while his on the table blade does not poke. And there is already beauty. Three into fine dust the yolks and fill from the top. Actually, why he was called "Mimosa". The salad is ready. But... ready?

Somehow boring, isn't it? But it could also stay with us a slice of egg, a few carrots... Let's try to bring not only the joy of taste, but also the joy of aesthetics. Half an hour doing magic yet? And now - in the fridge for a few hours. And that's all. All laugh and rejoice in the taste! Thank you for your attention!