Cut potatoes into cubes. Chop onion and fry lightly, then mix with potatoes and vibegar.

Soak gelatin, then melt in hot stock.

Blend cheese with horseradish, sour cream, mustard and chopped dill, add half of prepared aspic, stir and mix with potatoes.

Cut salmon fillet into cubes. Put in layers: potatoes, then salmon, decorate with dill and pour with the remaining aspic. Cool.

Take out the aspic from the mold and cut into slices. When serving, put 1-2 aspic slices and top with dill bunches.