0.9 pound (400 g) crucians 1.4 ounce (40 gr) horseradish root 2 potatos, boiled 2 cucumbers, salted 1 cup mayonnaise salt, 3% vinrgar to taste paesley and dill greens | Directions: Boil crucians, bones and cut them finely. Dice boiled potatos and salted cucumbers.
Add to mayonnaise grated horseradish, salt, vinegar and stir.
Mix the fish with cut boiled potato and salted cucumbers. Put the mass into a salad dish and add mayonnaise. Decorate the salad with salted cucumbers and parsley and dill greens. |
