Mimosa salad

Step 1: Boil the 3 waxy potatoes and 2 carrots for 20–25 minutes, until tender, then cool completely and peel.

Step 2: Boil the 5 eggs for 10 minutes, cool in cold water, peel, and separate the whites from the yolks.

Step 3: Drain the 2 tins tinned salmon, pink salmon or saury in its own juices, remove large bones and skin and mash it lightly with a fork, seasoning with the ¼ tsp black pepper.

Step 4: Coarsely grate the potatoes and carrots and the egg whites into separate bowls.

Step 5: In a glass dish, layer half the potato seasoned with the ¼ tsp salt, then the fish and 1 small onion or 3 spring onions, then the egg whites, the carrot and the rest of the potato, spreading a thin coat of 7 oz shop-bought mayonnaise on each layer.

Step 6: Finely grate the yolks over the top in a fluffy yellow layer without pressing. Cover and chill for at least 3 hours, until set. Garnish with ⅛ oz fresh dill sprigs and keep leftovers in the fridge for up to 2 days.