Fish fillet salad

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Boil the sea fish fillet, cool and cut into thin slices, and the hard-boiled egg into cubes. Put everything in a bowl, add salt and pepper to taste. Stir, pour over with mayonnaise mixed with sour cream, sprinkle with finely chopped parsley, garnish with parsley sprigs and lemon slices.

For 300 g of sea fish fillet - 1 egg, 0.25 cups of mayonnaise, 0.25 cups of sour cream, 30 g of parsley, 1 lemon,

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