Puff salad with peas and quail eggs

400-500 g boiled beets, roughly grated

250 g coarsely grated cheese

4 boiled eggs, mashed

4-5 pickled cucumber, finely chopped

200 g frozen peas

Filling:

250 g of mayonnaise
some mayonnaise choose? we'll show

250 g sour cream

1 teaspoon coarsely ground black pepper

Jewellery salad:

chopped green

Boiled quail eggs

Mix the sauce ingredients.

Put the frozen peas in a colander and immerse in boiling water.

Dry.

Ingredients spread layers in a glass bowl in the following order: peas, grated egg, grated cheese, grated beets and diced pickles, grated egg, pour the sauce.

Close foil and place in the refrigerator until serving.

Before serving, decorate with the halves of quail eggs and herbs of your choice.