200 g. salted trout
-50 Grams of cheese,
-2-3 Art. l. mayonnaise,
— Parsley (green) (for decoration).
Boil eggs, cool and clean. Grate cheese and eggs. Tomatoes and fish cut into small cubes.
In salad bowl to lay out a layer of fish and mayonnaise fluff.
The second layer put grated eggs and mayonnaise fluff.
Next, a layer of grated cheese and mayonnaise.
Place the cubes on top sliced tomatoes.
Garnish with mayonnaise and parsley. Keep in refrigerator for 2 hours for impregnation. To submit to the festive table.