Cooked lampreys are cut across into pieces of 3 Р4 cm (1.2 Р1.6 inches) and placed into a salad bowl. Put thinly sliced rings of onions on top, and pour dressing made of oil and vinegar, which has been prepared the same way as dressing for herring. Add 1-2 teaspoons of dry grated  horseradish.

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