Chillies, cleaned of seeds and chopped, mixed with pickles and drained mushrooms, diced. Of tomato paste, mustard, sugar and crushed garlic is cooked moderately thick sauce, which is diluted with 1-2 tbsp marinade of mushrooms. Salad put into a serving plate, pour the prepared sauce and sprinkle with black pepper and chopped dill. Allow to stand for 1 hour to cool. Then sprinkle with sunflower oil and serve.