Prepared squid carcasses are cooked in salted boiling water for exactly 1 minute, removed, cooled and cut into thin strips.
Add salt to taste, a teaspoon of mayonnaise and mix.
Cook 2 eggs.
Peel the apple and grate it on a grater for Korean carrots, or cut it into thin strips. Immediately mix with a teaspoon of mayonnaise, so that the apples do not darken.
Cut the onion as small as possible.
Hard-boiled and cooled eggs grate, salt to taste and mix with 2 teaspoons of mayonnaise.
We put the form for the salad on a flat plate and spread the first layer of squid with mayonnaise. Spread the onion on top, add a little salt and grease it with mayonnaise.
Next, we spread the apples, and put the eggs on the apples.
Of course, you can just mix all the ingredients in a bowl and season with mayonnaise, or sour cream with lemon juice. We remove the sides of the form. Cut the tomato into circles, remove the seeds and juice, cut the pulp into small cubes, lay out along the perimeter of the salad.
Decorate with dill.