The liquid from canned salmon drained into the bowl. Break salmon into pieces. In a bowl with the liquid add salt and pepper, pour the lemon juice. Stir to dissolve the salt. Pour the sunflower oil. Stir well. Boiled potatoes peel and cut into small cubes or grate on a coarse grater. At the bottom of a deep dish put half of the grated potatoes. Evenly pour half of the resulting liquid. Place a layer of salmon (1/2 can).

Grate on a coarse grater 1 egg and spread a layer on top of salmon. Sprinkle with chopped green onions. Repeat the layers: - potatoes, - fill, - salmon, egg, green onion. If the salad is done in advance, then the last two layers of egg and onion - laying is not necessary. They are for the steeping time will wither and safetrade. They need to be put directly before filing on the table.