Beets, eggs, cheese grate on a fine grater. Gherkins cut into thin slices.

Trout (or herring) to clean from the bones and skin, fillet cut into slices, leave some for decoration, if desired.

Beets mix with cheese, salt and pepper to taste. Stir sour cream with mustard, add finely chopped greens.

You can do everything on a platter, but I like the servings in dessert bowls or glasses-glasses wide. Put layers, each promazyvaya sauce: beet-cheese - eggs+pickles - trout+corn, etc., as You have enough products. The last layer of beetroot and cheese, decorated egg with a cloud, in the centre a rosette of trout and the leaves of the gherkin on the glass.

For 1 hour for impregnation in the refrigerator. And you can delight family and friends. Bon appetit!