Fish for fur coats I made for the day. Not quite thawed pink salmon cut in fillets, removing it from the skin. Ceramic knife cut the slices very thin. Took a suitable container for pickling and at the bottom laid out the pieces, added some salt a pinch of salt. The second row as well and pour a little sunflower oil. The series was repeated until the end pieces. The fish is ready for the next day. Not dry, salted and delicious. Vegetables also cook well in advance. Boil "in uniform".

Made of Lenten mayonnaise. Churned in the Bank in which it will stand. Poured 150 ml of sunflower oil, added sugar, salt and lemon juice, poured 50 ml liquid from green peas and immersion blender whipped. Want more spicy, then add another 1 liter of mustard canteen. Mayonnaise thickens instantly.

Ready.

I did a holiday version of the coat and took the bowl. I want to share a little "secret". The first layer coats spread onion, finely chopped and pour it with sunflower oil. The oil will extinguish a strong smell of onions in a fur coat. This secret shared with me a long time ago my cousin, and she was a professional chef. Since then, I have a fur coat doing just that.

The second layer is pink. As many as will fit.

Third layer-potatoes, grated on a grater+mayonnaise.

Fourth layer-Apple+mayonnaise. Apple I does not RUB, and cut in small dice, clearing it from the skin.

Fifth layer-grated carrots+mayonnaise.

The last layer-grated beets+Mayo.

Decorate top as desired. I rolled a piece of salmon and put it on the arrow of the green onions. A good coat stand for a bit in the fridge before serving.