Ingredients Edit

Directions Edit

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

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