Salad with calamari and caviar "royally"

1 kg frozen squid

200 g cheese

200 g red caviar

5 boiled eggs

4 average tuber

mayonnaise

Design by:

250 g puff pastry

Squid until ready to boil, peel and cut into strips, coat boil potatoes, let cool, peel, RUB on a large grater.

The grater also RUB the cheese and eggs.

Divide all the squid into 3 equal parts cheese and potatoes - each 2.

Lightly coat the dish with mayonnaise, lettuce layers: part squid, mayonnaise, eggs, potatoes, mayonnaise, caviar, cheese, mayonnaise, caviar, so repeat the layers until you run out of ingredients, the latter must be squid.

Top with salad and caviar "royally" sprinkle with grated eggs, to decorate before serving Christmas buffet with eggs, tomatoes and herbs and cooked puff pastry hearts (bake until cooked at 200 degrees).