Sunflower Salad

Steps

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  1. Peel onions and cut into small cubes. Transfer the vegetables into deep ware, add black allspice and cloves. Fill the onion with a mixture of water and vinegar in a ratio of 1:1. Let's leave the vegetables for 15 minutes so that they get married.
  
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  2. Wash the potato, peel and boil them to readiness in salted water. Cool the vegetables to room temperature and grind on a large grater. Let's start forming a «Sunflower» salad. Put grated potatoes in salad bowl, season with black ground pepper and grease with a small amount of mayonnaise.
  
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  3. Open a can of sprats, drain oil. Mash sprats with a fork, put on top of potatoes.
  
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  4. Draw onions from marinade and evenly distribute over the fish. On top, let’s apply a thin mayonnaise net.
  
  
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  5. Boil hard the chicken eggs, cool, shell and grind on a large grater. Put grated eggs over the onion layer, salt to taste and grease with sauce.
  
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  6. Grate hard cheese largely and evenly distribute over the egg layer. On top let’s apply a mayonnaise net.
  
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  7. Drain water from canned corn and put in a salad. You do not need to grease this layer with sauce.
  
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  8. Now it remains to decorate the salad so that it looks like a sunflower. Along the perimeter of the salad let’s stick crisps - sunflower petals. Chop parsley finely and put on the edges of the salad. Send the «Sunflower» salad (a photo of the finished dish is attached) for 1-2 hours in the fridge so that it soaks up. Bon Appetite!