200 g red fish fillet (I have sockeye salmon)
1 large potato
1 onion, mayonnaise, dill
Rub the potato onto a coarse grater, cut the fish, and rub the eggs (squirrels and yolks separately) onto the coarse grater.
Cut the onion into cubes and pour over boiling water to leave the bitterness. We spread the salad in layers and coat with mayonnaise (I don’t like when there is a lot of mayonnaise, I make a thin mayonnaise mesh between the layers):
We decorate to your taste, I made a “rose” from a fish.