Royal salad with red fish

1. We put the carrots to boil, for which I wash them, put them in a saucepan of a suitable size, pour water so that the root crops are completely covered with it. After boiling, we cook the carrots for 15 minutes - until the state of "al dente", that is, half-cooked, when it will already be soft on the outside, but inside it will retain some hardness. We leave the carrots to cool, and then three them on a grater for Korean carrots.

2. Boil chicken and quail eggs until cooked, then put a pan with them under cold water, hold for a couple of minutes. After the eggs are removed from the water, cleaned, and let them cool completely.

3. Crab sticks are cleaned and cut into small cubes. We put them in a small bowl.

4. Put the fish on a cutting board and cut into small pieces. We also send the fish to a separate bowl.

5. Cut the olives into small pieces, while we also put them in a separate bowl.

6. Proteins from chicken eggs three on a fine grater. In a deep bowl, which we tighten with pre-food wrap, we spread the grated protein on the bottom, and on top we make a mayonnaise mesh.

7. The next layer is spread with grated carrots, level the layer and also make a mesh of mayonnaise on top of it.

8. Spread the pieces of fish evenly on the carrots, and on top - mayonnaise again.

9. Now we put the chopped olives and make the mayonnaise mesh again.

10. Next comes a layer of crab sticks. Do not forget about the mayonnaise on top of them.

11. Turn the bowl over onto a beautiful flat dish, pull gently by the ends of the film. It turned out to be a beautiful slide. Decorate the salad with grated chicken yolk, put a mesh of mayonnaise on top, sprinkle with freshly picked dill.

12. We decorate the finished salad with boiled quail eggs and fresh parsley.

The salad is ready!