Sort out rice, rinse, put into slightly salted boiling water (water/rice ratio 6:1) and boil until ready, drain using a colander. Let cool.

Slice onions and tomatoes into thin rings, cut lettuce into stripes, cut cucumbers.

Shred eggs and cod liver, add green peas, rice and cut vegetables. Dress with salt, ground pepper, chopped greens, and can pickle, and toss.

Put on a plate pyramid-shaped. Garnish with tomatos and eggs slices and lettuce leaves.