Salad "Jewels in the box"

500 g seafood (sea cocktail)

300 g cream cheese (viola, Philadelphia)

2 eggs

1 carrots

1 sweet pepper

1 onions

1 loaf of white bread rectangular

1 garlic clove

2 tsp. caviar halibut

2 tsp. red caviar

mayonnaise

The basis for the salad will be bread: carefully cut off the top, not severing it completely, to choose the crumb of the loaf.

Combine cream cheese with passed through garlic press, add salt, stir and heat the mixture, stirring constantly, in a water bath, but it should not be too hot - only to heat.

Coat the bread on all sides with cover warm cooked weight, just to decorate the outside with greens and slices of red pepper.

Chop carrot, half-rings - bow, combine and fry in butter.

Cook for 5 minutes in boiling water seafood cocktail, drain, combine with roasted carrots and onions, leave to cool.

Julienne cut the boiled eggs and pepper, combine all the ingredients for the salad, add the mayonnaise and mix.

Gently fold the salad in the trunk of the bread, place the eggs and do not fully cover the lid, to serve a salad "Jewels in the box" on the salad leaves.