Oily sea fish salad

 Boil the fish in cucumber brine or in salted water, cool well and cut into thin slices, and a hard-boiled egg into cubes. Put everything in a salad bowl, add pepper and salt to taste, mix, sprinkle with parsley, pour mayonnaise mixed with sour cream. Garnish the finished salad with lemon slices or marinated  vegetables.   For 300 g of oily sea fish Art. spoon of mayonnaise, 1 tbsp. a spoonful of sour cream, 1 egg, 30 g of parsley.