Christmas Salad "Princess" with red fish and apple

200 g canned salmon

150 g Russian cheese

5-6 boiled eggs

1 large apple

1 small onion

? jars of canned corn

1 h. l. lemon juice

ground pepper

mayonnaise

salt

Appearance:

200-300 g salted trout or salmon

1-2 boiled quail eggs

1 Art. l. red caviar

3-4 Art. l. cream cheese (optional)

parsley or dill

Drain liquid from canned salmon, mash it with a fork.

Clear, finely chop the onion.

Separate the whites from the yolks of boiled eggs, whites rubbed on a fine grater, chop the yolks with a knife.

Drain the liquid from the corn.

On a large or small grater rubbed cheese.

Clear apple from the skin, cut the seed box, rub on a coarse grater.

Layers put lettuce on platter oval salmon, onion + black pepper, salt and egg yolks + mayonnaise, apple (sprinkle with lemon juice) + pepper, grated cheese + mayonnaise, corn, egg proteins (salt them and mix with mayonnaise).

Cut the fish for decoration lettuce into thin slices, cut them into even narrow strips.

In the form of "braid" draw all stripes fish salad, decorate the center of a rose or a few roses from fish, put half of quail eggs, greens and red caviar.

Cream cheese, room temperature, put in a pastry syringe to make on the edge of the lettuce flowers.

Before serving on the New Year's table salad wrap Christmas "Princess" with red fish and an apple gently cling film and leave in the refrigerator for at least 12 hours.