Mimosa layered salad with salmon (Salat Mimoza)

1. Boil the potatoes and carrots in their skins until tender and hard-boil the eggs for 10 minutes; cool everything and peel. Separate the egg whites and yolks.

2. Drain the canned salmon, remove the larger bones and skin and mash the flesh with a fork; chop the onion very finely.

3. Layer in a glass bowl or springform ring: first half the grated potato, mayonnaise, then the fish, the onion and mayonnaise.

4. Next the grated egg whites, the grated cheese, mayonnaise, the grated carrot, the rest of the potato and a thin layer of mayonnaise.

5. Sprinkle the top thickly with the finely grated egg yolks – this makes it look like the fluffy yellow mimosa flower.

6. Chill for at least 4 hours so it comes together; serve in slices.

Tip: The "spring" salad of the Soviet festive table, often made for 8 March, International Women's Day – it's named after its top, which resembles mimosa blossom.