| How To Cook: |
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1. Flake the fish or cut them into small pieces.
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2. Cut the potatoes, beetroot and cucumber into dice and cut up the cored apples without peeling.
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3. Blend together the oil, vinegar and seasoning in a good-sized bowl and add the salad ingredients.
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4. Mix thoroughly and serve garnished with sliced or quartered hard-boiled eggs.
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5. Alternatively put the salad into a ring mould, chill, then turn out and garnish with the chopped egg yolk and strips of egg white.
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