Wash and boil the potatoes in their uniforms, then cool in a cool place and peel them. Boil the eggs for 10 minutes, then cover them with cold water to make the shell easier to peel. Make sure that the eggs are not overcooked, otherwise there will be a bluish bloom on the yolks.
Peel and cool the cooled eggs, separate the whites from the yolks. Chop the whites with a sharp knife, gently mash the yolks with a fork. Divide into separate bowls and cover with cling film. Peel the onions and grate them on a coarse grater. To soften the pungent taste of the onion, add a little salt and pour it over with cool boiling water. Let stand for 10-15 minutes, then put in a colander and dry a little.
Open a jar of canned fish, carefully remove the vertebrae from the pieces with a fork and mash the fish in mashed potatoes or grind in a blender, adding a teaspoon of mayonnaise there.
Peel the apples and grate. Cover to avoid darkening. Grate the cheese on a coarse grater too.
Assembling Mimosa salad with apple
By the time the salad can be harvested, all products should be at about the same temperature, for this put them in the refrigerator for 20 minutes. Put half of the prepared potatoes in a wide glass salad bowl in an even layer (about 1 centimeter thick), lightly grease the layer with mayonnaise. Put half of the mashed fish on it, the next even layer is the scalded onion. Everything is again coated with mayonnaise.
The next layer is grated cheese mixed with mayonnaise. Place half of the finely chopped whites on it, the remaining half of the potatoes and the other half of the fish. Coat everything again with mayonnaise. Gently spread the grated apples in an even layer and immediately cover them with mayonnaise.
Place the remaining egg whites on the apple layer and brush with the remaining mayonnaise. Rub the yolks through a sieve and sprinkle the entire salad on top. Before serving, the Mimosa salad should be infused in the refrigerator for about 2-3 hours so that the layers are better saturated.