Vinaigrette with fish

Boil or drink the fish over a low heat, cool and slice thinly; leave 2-3 neat slices to decorate. Boil the potatoes, beets and carrots separately, chill, peel and slice thinly. Mix the chopped vegetables and fish, salt, pepper, season with mayonnaise and sauce, mix. Put the salad on a plate with a slide, sprinkle with jelly cut into small cubes. Side with pickled vegetables and fruits.