Bathe snails, pour with water and bring to boil, then drain the water. Pour with water again, add salt, 3-4 black peppercorns, 1 bay leaf, onion, dill stalks and cook for 2 hours. Cool and take snails out of the shells.

Shape carrot, potato and cucumber balls, cut the vegetable off-cuts into dices, cut celery into slices.

Mix a part of marinated onion with vegetable dices and celery, dress with mayonnaise, stir up and put in the salad bowl. Scatter over vegetable balls, the remaining marinated onion and snails. Pour over the salad with the mixture of oil, lemon juice, salt, black pound pepper and dill greens. Top the salad with spring onion.