Salad with red caviar

Boil the rice until cooked, drain in a sieve, and rinse under cold water.

Boil the eggs hard, cool them, peel, and chop finely.

Cut the salmon and onion into small cubes.

Combine rice, eggs, onion, and salmon, dress with mayonnaise, and mix gently.

Wash the leafy salad and dry it.

Lay leaves at the bottom of the salad bowl, place the fish salad on them, and top with a layer of caviar.

To serve.