Salad " Dubai"

Ingredients

→ SALT
→ GROUND BLACK PEPPER
→ HOT TOMATO SAUCE
→ 700 G BONELESS FISH FILLET
→ 4 TABLESPOONS MAYONNAISE
→ 4 PICKLED CUCUMBERS
→ 30 G PARSLEY OR WATERCRESS
→ 3 HARD-BOILED EGGS
→ 2 TABLESPOONS MUSTARD
→ 1 BOILED BEETROOT AND RAW ONION RINGS (FOR DECORATION)
→ 1 LEMON
→ 0.5 LITERS OF YOGURT

Mix mustard, mayonnaise, lemon juice, kefir and 1 teaspoon of grated lemon zest. Add finely chopped parsley or watercress, salt, pepper and hot tomato sauce. 

Put the fish fillet in salted water (boil in a small amount of water) (see the articles "Cutting fish" and "Features of cooking boiled fish"), cool, cut into pieces. 

Cut the eggs into small circles and add to the fish pieces.  

Fill the dish with the sauce (ready-made or see "Hot tomato sauce") and take it out to the cold. 

Salad can be decorated with circles of boiled beets and onion rings. Serve the salad best with toast.