Ingredients: * boiled rice – 200-250 g,
salmon or lightly salted trout – 350-400 g,
boiled chicken yolk – 3-4 pcs.
Granny Smith apple – 1 pc.
green onions (with white part) – 1 bunch,
large boiled carrots – 1 pc.
For refueling:
mayonnaise – 100-120 ml,
cream at least 20% fat – 50 ml,
salt, a mixture of freshly ground peppers – to taste,
sour cream 20% fat – 50 ml.

For dressing, mix mayonnaise and cream with a fork, then add sour cream, beat intensively again until smooth, season with spices to taste. The cream does not need to be too fatty, it is necessary that the dressing is not too thick and soaks the salad well.
Cut the salmon into medium-sized strips. Lubricate the salad bowl with a small amount of dressing, put half of the salmon. Brush a little with dressing.
Put the whole rice in the next layer. Lubricate it liberally with dressing, gently pierce with a fork over the entire area.
We rub the carrots on a grater, put them on rice. Sprinkle with thinly sliced ​​(together with the white part) green onions.
The next layer is laid with an apple cut into thin strips, poured over with lemon juice and soaked for 30 minutes. We soak the apple layer abundantly with dressing.
Put the rest of the salmon on top of the apples. Lightly grease with dressing, pierce with a fork over the entire surface. We tighten the salad with cling film (or cover with a lid) and put in the cold for at least 5 hours. The salad should be well soaked. Before serving, sprinkle the salad with finely grated chicken yolk. Decorate with plastic salmon or red caviar