Ingredients:

1 lb calamari
2 large shallot onions
3 hardboiled eggs
5 tbsp Mayonnaise
1-2 tbsp vegetable oil
Salt and pepper on taste

Method:

Remove the skin from a calamari, wash, and put it in boiling salted water for 2-3 minutes (no more!).
Let cool in the broth, then drain calamari, and cut into julienne-style cuts.
Grate the eggs on a large grater.
Peel the onions, cut into thin rings, and stir-fry in vegetable oil until they turn gold. Drain the onions.

Ingredients:

3 parts boiled, de-boned, de-skinned chicken breast
1 part cucumber
1 part canned green peas
1 part green apple
3 tbsp sour cream
1 part sweet onions

Method:

Cut the meat, cucumber, apple, and onions into julienne-cut pieces.
Mix together, add the green peas and sour cream, stir well, and serve.

Ingredients:

1.25 lb tvorog (or farmer cheese)
2 eggs
3-4 tbsp cream of wheat
3 tbsp sour cream
3 tbsp sugar
1 tsp vanilla sugar
1 tbsp baking mix (optional)
Raisins, or other dried berries on taste
1 tbsp butter or margarine

Method:

Whip cold egg whites with a pinch of salt, until a mild peaks consistency.
Blend tvorog, sugar, sour cream, egg yolks, cream of wheat, vanilla sugar, and raisins.

Ingredients:

2 parts boiled liver
1 part carrot
1 part shallot onions
3 tbsp olive oil
garlic, greens, and mayonnaise on taste

Method:

Peel liver, and cut it into julienne-style pieces.
Peel and grate carrots.
Peel onions, and cut into small cubes.
Stir-fry the carrots and onions with olive oil on medium heating, for 3-5 minutes.
Press garlic. Cut greens into small pieces.
Mix all ingredients, and serve.

Ingredients:

1 can tuna in water
½ English cucumber
1 can sweet corn
3 hardboiled eggs
mayonnaise or sour cream on taste

Method:

Cut cucumber into small cubes, peel and grate the eggs.
Mix all ingredients together, add Mayo or sour cream, stir well, and serve.

Ingredients:

2 parts boiled liver
1 part grated cheese
1 part grated walnuts
Pressed garlic and mayonnaise on taste

Method:

Peel liver, and cut it into julienne-style pieces.
Mix all ingredients, let sit for 20 minutes at room temperature, and serve.

Ingredients for 8:

1.5 lb lightly salted steelhead fillets
1 lb cheese ("Philadelphia" or another of that kind)
1 pack dill

For Cress-Salad Sauce:

350 g hard whipping cream (30% fat)
2 lb cress salad

For Saffron sauce:

1 lb hard whipping cream (30% fat)
1 g saffron

Method:

Cut steelhead fillets into small cubes, cut dills thinly, and blend them with cheese.

Ingredients:

1 lb boiled cod fillets
1 lb boiled peeled potatoes
3 tomatoes
2 boiled carrots
0.5 can green peas
0.5 cup cow-berry
1 bunch green onions
2 hardboiled eggs

For sauce:
6 tbsp vegetable oil
(optional) 2-6 tbsp 3% vinegar
Salt, sugar, ground black pepper on taste

Method:

Cut vegetables into small, thin slices (or grate on a large grater).
Mix prepared vegetables with green peas and cow-berry.

Ingredients for 8:

1 Beef tongue (or 4 pork tongues)
0.5 lb grated cheese
0.5 lb tomatoes
1lb rye bread croutons (cubes from dried rye bread)
20 peppercorns
5 bay leaves

For dressing:
5 tbsp Mayonnaise
3 garlic cloves
3-5 coriander stalks

Method:

Bring half gallon water to boil. Add 1 tbsp salt, place tongue(s) into the boiling water, and boil for 2.5 hours with low heating.

Ingredients:

0.25 lb dried Porcini mushrooms
0.5 lb beef (or pork) liver
1 large shallot onion
3 medium carrots
2 hardboiled eggs
2 sticks butter (100 g)
Mayonnaise and salt on taste

Method:

Boil dried mushrooms (for about 2 hours) and liver (for about 20 minutes) separately.
Cool them, and grate together.
Grate onions and carrots, and fry them with butter for about 10 minutes with low heating, stirring thoroughly.
Grate the eggs.