Mimosa salad with apple and cheese

Separate the boiled eggs into whites and yolks, then grate them finely in separate bowls.

Grate the cheese finely, and drain the liquid from the canned fish before mashing the fish with a fork.

Grate the boiled carrot, I'll deal with the apple when it's his turn to lay out a layer. Otherwise, our fruit will darken and look unappetizing when cut.

Use a forming ring or carefully form the salad yourself.
Which layer follows which is a personal matter for everyone, the main thing is that the yolks should be the last top layer. I like to put the fish in a mimosa, as well as in a fur coat, not as the first layer on the bottom of the plate, but on some neutral product, potatoes or, as in this recipe, on proteins.

Each layer, except for the apple and the top layer with the yolk, is smeared with a thin layer of mayonnaise.

I lay out the proteins and sprinkle with a pinch of salt and some ground pepper. Mayonnaise.

The next layer is sardines. Mayonnaise.

We peel the apple from the skin and rub it on a grater, then they need to be squeezed out of excess moisture a little and put on the fish.

Next comes boiled carrots. It will be in the "center of events" and inside the salad will look like a beautiful orange strip. Mayonnaise.

Now hard cheese and mayonnaise again.

Sprinkle the top with egg yolk and garnish with dill if desired.
Mimosa with apple and cheese should be infused in the refrigerator for at least 1 hour, and even better 3-4 hours and can be served to the table. Bon appetit!