Cool boiled fish, remove all the bones, cut into uniform pieces and lay on a serving plate. Garnish could be set all around the fish, or just on one side. Choice of garnish depends on season and personal preferences (tomatoes and cucumbers sliced thinly, gherkins, green or red cabbage, green or potato salad). You can use diced boiled carrots or green peas dressed with oil and vinegar. Garnish should be dressed just before serving the fish. Separately serve horseradish with vinegar, mayonnaise, green sauce, and pickles.