Mimosa with Shrimp and Carrot Sauce

Evaporate the carrot juice by half over medium heat. Cool.

Add vegetable and butter oil, blend until smooth.

Mix with mayonnaise, add lemon juice and salt. Stir.

Boil the eggs hard. Separate the yolks, grate them on a fine grater.

Spread the grated yolk on paper and let it dry for 2 hours at room temperature. This will preserve the fluffiness and prevent clumping.

Boil the potatoes and carrots in their skins until cooked through. Cool, peel, and grate on a fine grater.

Boil the shrimp in salted water with black peppercorns and bay leaf for 3–7 minutes depending on size. Do not overcook, as they will become rubbery.

Clean the shrimp and chop very finely.

Flake the smoked salmon fillet into small pieces with a fork.

In a culinary ring, layer the ingredients in the following order: potatoes, carrot mayonnaise, frozen butter (grated), salmon, carrot mayonnaise, carrots, mayonnaise, finely chopped shrimp, mayonnaise.

Sprinkle with dried egg yolk on top. Do not pack the salad too tightly.

Arrange four portions and refrigerate them.

Before serving, peel the remaining shrimp, remove the heads, devein them, and leave the tails on.

Quickly sauté the shrimp in vegetable oil with salt and pepper.

Carefully remove the salad ring. Garnish with sautéed shrimp and serve.