Starfish Crab Salad

Boil the potatoes in their skins in salted water until tender. Let cool.

Boil the eggs for 10 minutes from the moment the water comes to a boil. Cool them down by covering with cold water.

Peel the potatoes and grate them on a fine grater.

Grate the cucumber on a fine grater and drain off the released liquid (but do not squeeze it out).

Cut the imitation crab sticks into very small pieces (set 2 sticks aside for garnish).

Peel the eggs and grate them on a fine grater.

Prepare a large flat plate (mine has an inner diameter of 22 cm). Mix the potatoes with 2-3 tbsp of mayonnaise. Spread onto the plate in the shape of a five-pointed symmetrical star (the layer should be about 2 cm tall).

Spread the cucumber on top, season lightly with salt, and drizzle with mayonnaise. If cucumber juice runs onto the plate, carefully blot it up with a paper towel.

Spread the imitation crab sticks on top, season lightly with salt, and drizzle with mayonnaise.

Mix the eggs with a small amount of mayonnaise and a pinch of salt. Spread on top of the salad as well.

Next, cover the entire salad with slices of red fish. Carefully lay the slices diagonally over the "arms" of the star.

It is easiest to start by covering the salad with the larger slices. Then use smaller pieces to fill in any uncovered spots.

Cut the reserved imitation crab sticks into very thin pieces, about 1-2 mm thick.

Arrange the sliced pieces along the edges of each "arm" to look like "suckers." Add a few more small pieces along the center of each "arm" as well.

If desired, garnish the dish with lemon wedges and parsley. The Starfish Crab Salad is ready.