Mash the avocado with a fork in a plate. Add boiled rice. Cut three sprigs of dill and send to rice with avocado. Salt to your taste. Stir well.
Form from the mass of a plate with sides. Adjust the thickness yourself. I have about 0.5 cm.
Cut the beef into strips and spread on our green plate.
Mix sour cream with horseradish. Two tablespoons spread on beef, smeared. Cut the remaining branches of dill and sprinkle on top.
Cucumber cut into small strips and send to the dill.
A boiled egg also cut into stripes and are sent on top of the cucumber. Top coat with cream sauce with horseradish.
Decorate to your taste, I decorated with pieces of eggs and strips of red onions. Collect the salad before serving to long standing (2-3 hours), avocado tends to darken and you run the risk of not submit on a beautiful green-based, and brown.