Serves: 6

1 small cucumber
1 teaspoon salt
1/2 teaspoon sugar
2 medium peeled tomatoes
1/2 pound small potatoes
1 small diced green pepper
1 small diced onion green
12 stuffed olives
7 ounces sardines
2 boiled eggs
3/4 cup yogurt dressing

Peel cucumber. Cut in half lengthwise. Slice thinly. Sprinkle with salt and pepper and allow to set for a 1/2 hour. Drain and squeeze out the liquid.
Dice tomatoes.
Boil potatoes in their jackets. Cool, peel and dice.
Chop the olives.
Mix all vegetables except sardines and eggs.
Combine with the dressing.
Place in a mold. Invert on a serving platter.
Decorate top with sardines and chopped eggs.