Tender" salad with avocado and red fish

Cut the red fish into small cubes.

Peel the avocado, remove the pit, and cut it into cubes.

Squeeze some lemon juice, pour it over the avocado, and mix well (to keep the avocado's color and prevent it from darkening).

Chop the dill sprigs finely.

Mash the 'Philadelphia' cheese with a fork, add some mayonnaise, chopped dill, and mix well.

Grate the hard cheese on a coarse grater.

Place the salad mold on the serving plate.

Now you can start assembling the salad. All layers need to be slightly compacted to hold their shape well.

The first layer is red fish, then cheese mass with dill.

Layer avocado as the third layer.

Finish the salad with a layer of grated cheese.

Place the salad in the refrigerator for 1-2 hours without removing the mold.

Then carefully remove the mold from the prepared salad and garnish with a sprig of dill and parsley. It can be served.