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Layered Sprat Salad

Salads with smoked sprats turn out wonderfully savory, and lots of people love them. Even though a salad like this won't surprise anyone these days, it's still always welcome — on a holiday table and in everyday meals alike. It's the perfect thing to make whenever you find a tin or two of those delicious little fish in the fridge.

It's best dressed with homemade mayonnaise, which comes together in no time from one whole raw egg, oil, mustard, and so on. Fresh vegetables round it out with a dose of vitamins.

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Sprat salad
Sprat salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 5 g
Fats 64 % 18 g
Carbohydrates 18 % 5 g
190 kcal
GI: 100 / 0 / 0
  • This tasty layered salad is great because you can serve it any time of year — just make enough that it gets eaten quickly. That usually happens anyway, since it's the kind of dish that has people licking their fingers. It's a real hit, and our whole family loves it. Here's how to make it: 1. First, boil a couple of large potatoes and three eggs. You can cook them together — just pull the eggs out 5 minutes after the water boils. Check the potatoes after 20 minutes by piercing the center with a knife, and try not to overcook them so they hold their shape. It's best to do this ahead so everything can chill. 2. Grate the potatoes and eggs separately on the large holes of a grater and season lightly with salt. 3. Put the sprats in a bowl. Cut a young onion into small dice (it's mild and doesn't even need rinsing) and mix it with the sprats, mashing the fish with a fork as you go. 4. Grate the pickles and fresh cucumbers separately on the coarse holes too, and if you can, drain them in a sieve and lightly squeeze out the excess liquid. 5. Then mix the fresh cucumber with chopped dill. 6. Now set up a ring mold on a serving plate and start layering. First layer: half of the potatoes. Second: the sprats with onion, spread with mayonnaise. Third: potatoes again. Fourth: the pickles. Fifth: the eggs, covered with mayonnaise. Sixth: the fresh cucumber with dill, finished with a little mayonnaise. Decorate the rest however you like, covering any bare spots with fresh vegetables.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Sprats - 363  kcal/100g
  • Pickles - 11  kcal/100g
  • Chicken egg - 80  kcal/100g

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