Fish holiday salad

The day before making the salad, boil the rice in plenty of water with the addition of red pepper to turn the rice yellowish. Drain the water, sprinkle rice with vegetable oil, salt, pepper. Take a baking tin in the form of a ring, grease with fat, put rice, compact well. Boil the fish fillet pieces in stock of stock cubes (15-20 min). Remove the fillet, cool. Put a rice circle on a round dish, put fish fillet in the center and pour mayonnaise with an added pinch of black or red pepper. Garnish with pieces of pickled vegetables. You can mix all the ingredients, add apple and rice grated on a coarse grater, crushed walnuts.