Peel carrots and potatoes and boil until tender. Cool and grate coarse.

Boil eggs hard, separate egg-whites from yolks. Shred egg whites.

Peel and slice an onion.

Open cans, pour off the dressing, and pound the fish with a fork.

Put the fish in a round flat plate, coat with a thin layer of mayonnaise and layer chopped egg whites, grated carrots, onion and potatoes, coating each layer with mayonnaise. Spread the rest of mayonnaise on the top, sprinkle with chopped greens and boiled yolks, forced through a sieve.