Smoked fish cucumber salad

Wash chicken eggs under cold water. Place the eggs in a small saucepan and cover with water so as to cover the eggs. Then put the pan on the stove and bring the water in it to a boil over medium heat. Then reduce the heat to moderate and cook the eggs to a steep state for about 8-10 minutes from the moment the water boils. Then drain the hot water and pour the eggs with cold water. After the eggs have cooled sufficiently, peel them from the shell and rather coarsely in circles.

Wash cucumbers and radishes under running water and dry with paper towels. Next, with a special nozzle or on a grater, cut the vegetables into thin slices.

Smoked fish (salmon, salmon, trout or other) cut into thin strips.

Wash the dill well under a stream of cold water and dry it, spreading it out on a paper towel so that it absorbs water. You can also dry the greens in a special dryer, if available. Next, cut the rough stems from the dill, and finely chop the remaining greens. At the same time, a couple of sprigs of dill can be left for further decoration of a ready-made salad.

Prepare the sauce with which we will fill the salad. In one small container, mix salad olive oil, balsamic vinegar and yogurt together. Yogurt for sauce is best suited with a small amount of fat content and without any additives or flavors. This yogurt is best mixed with other ingredients and the sauce turns out to have a more homogeneous consistency. Next, add a little mustard for a piquant spicy taste. Pour in the chopped dill and mix the sauce well. Try the resulting sauce to taste and add the missing ingredients to your taste - salt and ground black pepper.

Mix all the prepared foods - eggs, fish and vegetables - in a salad bowl and pour the prepared sauce on top. Garnish the dish with sprigs of fresh dill and serve immediately.

Bon appetit!