Fish, preferably boiled the day before. Then it is not necessary to insist the salad itself (though there are eggs and mayonnaise will be added) a day, and you can proceed with him after serving a festive table. Be sure to take the cod, because it doesn't have a pungent fishy smell, besides it is not bony. Into the water put the fish, Bay leaf, peppercorns, fennel seeds, salt to taste, boil the fish until tender. Cooled fish in broth with dill and Bay leaf, allow it to soak up the taste and aroma of spices. After cooling, remove the fish from the broth, pour it is not - we will need it.

Definitely need seeds or dry umbrellas dill. They and Bay leaf, remind us of the aroma and taste of boiled crayfish. Fennel seeds I poured into a strainer for brewing tea, very convenient.

Meanwhile, boil the eggs, carrots. Rice white INDICA from TM MISTRAL boil in a rich spice broth from the fish, it will give the rice flavor and taste that even more than the fish will be similar to cancer of the cervix. Cooled. If you cook the rice in the broth, don't forget to season with salt and pepper and fill with lemon. Eggs and carrots grate "large scale". Fish previously removed from the broth, dried, divided into small pieces with the fibers. The fish need a little sprinkle of lemon juice, which will add juiciness to the salad.

Combine all the components of the salad in a bowl, season with mayonnaise, mix. The salad turns "grainy", fragrant, like the house cooked a bucket of crabs. Rice holds the scent, and the next day (if there's salad).

The top of the salad prepare as desired. I assure you that the salad would not be dry if you cook as described in the recipe.

In addition, the salad can be submitted in batches. Lettuce sprinkle with lemon juice, sprinkle a pinch of sugar and a pinch of salt Adyghe.

Spread out on the leaves to our salad and wrap. To lay and decorate as you wish, on a plate.