Products Needed:
4/5 lb cooked potatoes
2 onions
1/2 lb fresh cheese
2 tbsp vegetable oil
gelatin
vegetable stock
1 tbsp mustard
1 tbsp grated horseradish root
2 tbsp sour cream
dill greens
lettuce leaves
1 lb smoked salmon fillet
4 tbsp vinegar
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Directions: 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.
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