Drain the oil from the fish and mash with a fork.
Boil the beets until cooked, peel and grate on a fine grater.
Boil eggs in a steep, peel and grate on a fine grater.
If you have large seaweed cabbage then chop it into strips, if chopped then chop it a little too that there weren't too long strips. Chop the onion feathers finely.
Our salad will be layered, you can immediately arrange it in a transparent salad bowl or use the ring and put it on a flat dish, then each layer will be visible which is very beautiful. Put the fish in the first layer, brush a little with mayonnaise.
Put chopped green onions and a little mayonnaise on top of the onion in the sardines.
The next layer is sea kale, which we also grease a little with mayonnaise.
After the cabbage, lay the grated eggs, grease with mayonnaise.
Put the grated beets with the last layer.
Salad generously with mayonnaise. Remove the ring if you used it and put it in the refrigerator for an hour so that the salad is well saturated. Decorate before serving.
The salad is very beautiful, tasty and quite satisfying. Those who love fish and seaweed will certainly be satisfied with the taste and combination of products. To prepare such a charm is quite simple, the appearance of the salad will perfectly decorate any holiday table.