This is also a summer story, although the salad itself is winter. Whatever you do, but the salad is top-End and is in demand and popular in the restaurant menu. Once good profitability and excellent sales - you need to enter in the menu. The only problem is, all the standard feeds are pretty boring. Came up with this. All as in the classics, the core of herring with pickled onions, layers of mayonnaise and other layers.. I thought it looked interesting. (you can judge) but there were difficulties with technology and efficiency. A very delicate ball, breaded in currant powder, a kind of highlight. When impact was needed to provide accurate calculations for the cooks in the cold shop. The feed made the whole process of giving back a little more complicated, so we had to reformat the design.