Mimosa Salad

1. 1 Canned saurypack 240 g ≈ $3.00 90 g
2. 2 Potatoes≈ $2.19 per kg 100 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Hard cheesepack 200 g ≈ $2.70 30 g
6. 6 Onions≈ $1.60 per kg 20 g
7. 7 Mayonnaise 35 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the potatoes² and carrots³, boil them in their skins for 20–25 minutes until tender (a knife should slide in easily), cool, and peel. Boil the egg hard⁵ for 10 minutes, cool, and peel it.

2. Grate the potatoes² and carrots³ separately on a large grater. Grate the cheese on a fine grater. Grate the egg white and yolk separately on a fine grater.

3. Finely chop the onion⁶ and mash the sprats with the onion using a fork until smooth, then season lightly with salt.

4. Spread a layer of potatoes² on a plate, season lightly with salt, and drizzle with some mayonnaise.

5. Top with the sprat mixture, then a layer of cheese, drizzle with mayonnaise, then a layer of carrots³, and drizzle with more mayonnaise.

6. Sprinkle with the grated egg white, drizzle with the remaining mayonnaise, and finish with a layer of grated egg yolk.

7. Chill the salad in the fridge for 1 hour to let the layers soak in, then slice into portions and serve.