Layered salad with mackerel

Ingredients for 2 servings:

• 1 can mackerel(s) in oil
• 2 carrots
• 2 m.-sized potatoes
• 1 onion(s)
• 2 eggs
• mayonnaise
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the unpeeled eggs, potatoes, and carrots together in a saucepan until tender and let cool. Finely chop the onion. Peel the cooked potatoes, carrots, and eggs and cut them into the smallest possible cubes, leaving half of the egg yolk whole. Discard the oil from the can of mackerel, mash the mackerel with a fork, and place it in an oblong (oval) shallow dish. Layer the chopped onion over the mackerel, then a layer of diced eggs, then the potatoes, and finally the carrots. Sprinkle with salt and pepper. Flatten the resulting “mountain” with a spoon and then spread a coating of mayonnaise around it. The coating doesn’t need to be opaque, as too much mayonnaise will overpower the flavor. Crumble the remaining half of the egg yolk and sprinkle it over the mayonnaise. Tip: If you like fresh parsley, you can sprinkle it chopped onto the layered salad instead of the egg yolk. The salad can also be served on a round or square flat plate, but I think it looks best on an oblong one.