salted, smoked fish
1 teaspoon oil
potatoes, cooked, cooled, peeled and grated
carrot, cooked, cooled, peeled and grated
beet, boiled, peeled and grated
Remove the bones from fish and finely chopped. In a small bowl, combine ingredients in bottom layer. Then, on a medium sized plate, layer equal proportions of ingredients in the order listed. Cover and chill for 30 minutes in refrigerator, then serve with a big spoon. This salad is common at celebratory events year-round.