Mimosa Salad

Method

1. Put 80 g of potato and 50 g of carrot, both unpeeled and scrubbed, into a small saucepan of cold salted water. Bring to the boil and simmer 25 minutes, until a knife slides easily into the potato. Drain and leave to cool completely.
2. At the same time, lower 2 eggs into simmering water and cook 10 minutes for firm yolks. Cool under cold running water, peel, halve, and separate the yolks from the whites; keep them apart, as the yolks make the mimosa topping.
3. Finely dice 20 g of onion, put it in a sieve and pour boiling water over it to take away the raw bite, then press dry. Drain 70 g of canned saury, remove any large bones, and mash the fish smooth with a fork; fold the onion through it.
4. Peel the cooled potato and carrot. On the coarse side of a box grater, grate the potato, the carrot, 25 g of hard cheese, and the egg whites into four separate piles. Push the yolks through a fine sieve or grate them finely so they fall as loose crumbs.