Fish salad with sprats and egg
Composition / ingredients
4
Servings:
Step-by-step cooking
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To make our wonderful food even more delicious, sliced onions need to be scalded with boiling water, then drain the water, let it dry and then use it.
We take a wide and flat dish, where we lay out the following ingredients in layers in the following order:
1) mashed sprats with a fork, from which the oil is drained;
2) boiled chicken proteins grated on a coarse grater;
3) chopped onion, spared from bitterness;
4) boiled carrots, grated on a coarse grater.
We smear each of the listed layers with mayonnaise, and sprinkle the yolks mashed with a fork on top. We decorate the salad with green onions so that the yolks do not completely close. The same is true with dill greens.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
- Green onion - 19 kcal/100g
- Sprats - 363 kcal/100g
