Salad of Shad Roe and Cucumber

Ingredients

• 2 pieces Shad roe
• 1 medium Onion
• 1 Bay leaf
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 4 cups Water (Quantity estimated (not specified in original recipe))
• 1 tablespoon White vinegar (Originally 'acidulated water'. Substituted with white vinegar for modern preference.)
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1 medium Cucumber
• 1 Garlic clove
• 1 head Lettuce leaves
• 1 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 1/2 cup Pickled beet

Instructions

1. 1In a saucepan, cook the shad roes with the sliced onion and bay leaf in salted, acidulated water (water with vinegar) for 20 minutes. Drain the roe.
2. 2Marinate the drained roe with olive oil, lemon juice, pepper, and salt. When cold, cut the roe into small cubes.
3. 3Rub the salad bowl with the cut halves of the garlic clove. Cut the thoroughly chilled cucumber into dice.
4. 4Place the cucumber dice on a bed of lettuce leaves in the bottom of the bowl. Arrange the well-drained roe above the cucumber. Mask with mayonnaise. Insert a few heart leaves of lettuce in the top and place a circle of overlapping cucumber slices around the center of the mound, or alternate with lozenges cut from pickled beet.