Snake Salad

Ingredients

2 cans canned pink salmon

3 potatoes

4 eggs

1 tbsp butter

mayonnaise

For garnish:

Pickled cucumber

Carrots

Canned corn

Olives

Black olives

Herbs

Boil the eggs, potatoes, and carrots. Cool the eggs and grate the whites and yolks separately. Peel the potatoes and grate them as well.

Mash the pink salmon (or other fish) with a fork and arrange on a plate in an "S" shape. If desired, you can mix the fish with melted butter. This will make it tastier and juicier.

Pour mayonnaise over the fish and add the next layer—the potatoes, also soaked in mayonnaise. Cover the top with egg whites. 

Now let's start decorating. Slice cucumbers and olives into thin rings. Place the olives along the snake's spine, placing a slice of olive in the center of each.

Cover the rest of the body with cucumbers. This will create a scale-like appearance. Line the snout with corn kernels. Cut out the eyes from two olives, making eyelashes. The crown and tongue are made from carrots.

Enjoy your meal!