Mimosa salad

Method

1. Boil the potatoes and carrots whole in their skins for twenty-five to thirty minutes, until tender. Cool them, peel them and grate them coarsely into separate bowls.
2. Boil the eggs for nine or ten minutes so the yolks set firm, cool them under cold water and shell them. Separate whites from yolks; grate the whites, and press the yolks through a sieve or crush them with a fork.
3. Stir the mayonnaise, soured cream and mustard together with a little salt and pepper. If it is too stiff to spread, loosen it with a spoonful of water.
4. In a glass bowl or a straight-sided dish, build the layers: potato, a thin spreading of dressing, carrot, dressing, gherkins, dressing, kashkaval, grated egg white.
5. Season each layer of potato and carrot lightly as you go. Seasoning added at the end never reaches the bottom of the bowl.
6. Cover the whole surface with the sieved yolk — that fine yellow crumb is what gives the salad its name.
7. Cover and chill for at least two hours, better overnight; the layers need time to settle and soften. Decorate with parsley before it goes to the table.