Cold cuts

1-1.5 kg meat (gourmet - salami, ham, pork, brisket, smoked, boiled tongue, smoked chicken, etc.)

2 Art. l. capers

fresh or canned vegetables

250 g horseradish sauce with vinegar ready

dill

Meat products cut into thin slices and arrange on a platter, alternating in color.

Nearby lay capers and vegetables, cut into slices or wedges.

Separately post sauce, sprinkle with chopped dill.