New pink salmon salad with "Golden piranha"

500 g pink salmon raw

100 g carrots in Korean

3 potato tuber

? jars of pickled mushrooms

Sauce:

1 cucumber

1 boiled egg

? onions

2 Art. l. 6% vinegar

2 Art. l. vegetable oil

1 h. l. sugar

celery

parsley

ground black pepper

salt

Separately, bake potatoes and fish in the oven until cooked.

Remove all bones from fish fillets to stretch a fork, combine with chopped mushrooms and carrots.

For the sauce: clean cucumber in a blender to mix with the other ingredients for the sauce.

Add fish sauce with carrots and mushrooms, stir.

Christmas salad lay on a flat dish in the shape of a fish.

Peel the potatoes, cut into thin plastic, put scales, fish head sprinkle with grated cheese.

Decorate with pink salmon salad New Year "Gold piranha" to taste before serving cool New Year's table.