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Ocean salad with sprats

Ocean Layered Salad with Sprats

A bright layered salad with sprats for the holiday table. Ocean salad isn't just delicious—it's beautiful too. Of all the canned fish out there, smoked sprats are some of the best, so there's no passing up a salad this interesting. It came out gorgeous and colorful, though a touch dry for my taste: I skipped the mayonnaise between the sprats and the potatoes to keep it lighter, but I shouldn't have. So it's better to coat every layer.

Maria

Recipe author

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Composition / ingredients

Servings:

Smoked sprats

160

Carrots

150

Potatoes (small)

Hard cheese

100

Eggs

Dill (optional)

Mayonnaise

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 8 g

Fats 53 % 17 g

Carbohydrates 22 % 7 g

218 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Ocean salad with sprats? Gather your ingredients.
Step 2:

Boil and peel the carrots, potatoes, and eggs.
Step 3:

Grate them on the medium side of a box grater.
Step 4:

Lift the sprats out of the oil and mash them with a fork.
Step 5:

In a ring mold (or other form), spread the sprats and press them down.
Step 6:

Then the potatoes.
Step 7:

Coat with mayonnaise.
Step 8:

Add the carrots.
Step 9:

The next layer is the boiled eggs.
Step 10:

Coat with mayonnaise.
Step 11:

Sprinkle with chopped dill. You can skip this layer—it's more for looks than flavor.
Step 12:

For the final layer, add the grated cheese.
Step 13:

Lift off the ring.

It's best to make the mayonnaise yourself—it'll taste better and be healthier. (Look for homemade mayonnaise recipes.) You don't have to use mayonnaise as the dressing either; sour cream or plain yogurt work too. Use them on their own or mixed with mayonnaise in any ratio you like—this lightens up the dish.