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- Dress the fish, heat the fillet over slow fire, add the bay leaf, pepper and onion, then cool it and slice.
- Boil hard the egg.
- Slice the boiled beetroots and cheese, shred the onion.
- Add the salt and mix the ingredients.
- Season the salad with mayonnaise and heap in a salad bowl.
- Decorate with beetroot slices, minced egg and greens.