Spruce salad

4 servings
1 hour

Such a tasty and layered salad is good because it can be served on the table at any time of the year, but with the expectation that it will eat quickly. Although this usually happens, because it belongs to the category that they talk about - you lick your fingers. In general, the lucky one and we love it with the whole family. Let's start cooking:
1. First of all, you need to boil a couple of large potatoes and three eggs. You can cook together, just pull out the eggs 5 minutes after boiling. And check the potatoes after 20 minutes with a knife, piercing the middle, and try not to digest, so that it keeps its shape. It is better of course to do this in advance so that it lies in a cold place.

2. On the largest grater, grate potatoes and eggs separately, lightly peel.

3. Put sprats in dishes. Cut young bulb onions into small squares, it tastes pleasant and does not have to be washed, and mix with sprats, trying to chop the fish with a fork.

4. Salt and fresh cucumbers are also grated separately on a large grater, and, if possible, roll back on a sieve and squeeze slightly from excess liquid.

5. Then mix fresh cucumber with milled dill.

6. Now we prepare any appropriate through shape and dish, and begin to lay out the ingredients in layers. The first layer is laid out half of the potatoes. The second is sprats with onions and rinse with mayonnaise. The third is potatoes again. The fourth is salted cucumbers. The fifth is eggs and covered with mayonnaise. The sixth is fresh cucumbers with dill and decorate with sauce. The rest of the design can be invented yourself to cover up the free space with the benefit of fresh vegetables.