Boil fish, cool in bouillon and slice.

Boil potatoes in their skin, cool, peel and slice.

Slice some tomatoes, leaving another part for garnishing.

Cut off the top of an egg white and leave for adorning, chop the rest of eggs fine.

Toss potatoes, fish, tomatoes and eggs, dress with part of mayonnaise, salt, pepper.

Put the salad in a salad-dish pyramid-shaped and dress with the rest of mayonnaise. Top it with the egg white cut like flower cup, and put caviar inside. Decorate with greens, lemon, tomatoes and olives.