Cut the chicken fillet into small cubes. I have the meat removed from the baked hams.
Cut the cucumber and peeled boiled potatoes into small cubes.
Carrots in Korean are slightly crushed. Add to the salad.
Put canned corn, chopped dill and green onions.
Fill the salad with a mixture of mayonnaise and sour cream. Stir. Put the salad before serving in the refrigerator.
To serve the salad, cut the bread into thin triangles. I have "grey" bread. Dry the bread on a grill pan.
Before serving, take the salad out of the refrigerator.
Take a large flat plate. Put the salad in the cooking ring. We release the salad with the help of a "push". Next to the salad, put "triangles" of bread and two halves of hard-boiled eggs. Around sprinkle the rim of the plate with paprika. Decorate with greens of dill twigs.