Dice the crab sticks into a bowl.
Boil the chicken fillet until tender and cool.
Add diced cucumber and finely chopped chicken to a bowl.
Add corn and grated cheese.
Season with mayonnaise and salt.
Put on a dish according to the shape.
Sprinkle with grated yolks.
Lay out the protein flowers (tint with boiled beets) and lay out the onion stalks.
Decorate the edges with cucumber slices. The Primrose salad is ready. Can be served on a festive table.