Salad "Azerbaijan"

400 g sturgeon

1 PCs potatoes

1 PCs carrots

1 PCs cucumber fresh or canned

1 PCs tomato

1 PCs Apple

1 watercress - beam

3 tbsp. sour cream

1 tbsp. olives canned

1 coriander - beam

salt to taste

The sturgeon remove the head, cut the spinal bugs and fins, cut off the tail from the head, cut the fish lengthwise, remove vasiga, stripped from blood clots, rinse with cold water.Prepared sturgeon carcass cut into parts with skin and cartilage, put in cold water to completely cover the fish, bring to a boil and cook over low heat until tender. Cool in the broth up to 30-40�C, then remove the cartilage and skin, clean off the clumps of protein released during cooking. Sprinkle with fine salt fish, cool.

Potatoes and carrots clean, boil. Apple peel, remove the seed slot, cut into slices. Krasselt finely chopped (part leaves leave for clearance).

Fish, potatoes, carrots, cucumber and tomato cut into slices. Prepared foods stir, add salt, sour cream.

When serving, arrange lettuce, black olives with remote seeds and greens.