Salad “Ocean” with sprats
I suggest preparing an appetizing salad “Ocean” with sprats, which is perfect for every day, and for any holiday.
Sprats in oil – 160 g
Potatoes – 150 g
Carrots – 160 g
Egg of chicken – 2 pcs.
Cheese hard – 120 g
Salt – to taste
Mayonnaise – to taste
Dill – optional
- 221 kCal
- 40 min.
Salads are a tasty and satisfying addition to a homemade dinner, dinner, a picnic and a festive feast. I suggest preparing an appetizing salad “Ocean” with sprats, which is perfect for every day, and for any holiday.
This salad for all occasions will require the most affordable and inexpensive ingredients.
Take potatoes and carrots of good quality, rinse in running water. Dip into a cooking pot. Then drop the washed eggs. Pour cold water to cover all the ingredients, add a pinch of salt and send to the fire. Cook until done.
In the meantime, open a can of sprat in oil and chop it with a fork.
Hard cheese grate on a large or medium grater.
After ten minutes of boiling, take the eggs out of the boiling water and dip into cold water. Leave for 10-15 minutes. Peel off the shell and grate on a large or medium-sized grater.
Cook the boiled potatoes, remove the peel, rub the same way.
Peel the carrots, grind them on a large grater.
For salad dressing, take a deep salad bowl or a molding ring. On a flat plate, install a ring or cylinder from a plastic bottle. At the bottom lay the shredded sprats. Lubricate with mayonnaise. Next, lay the potatoes, carrots, eggs. Each layer slightly add salt and season with mayonnaise. Add the grated cheese to the egg layer.
On top decorate with sprat and dill sprigs. Remove the ring. Salad “Ocean” with sprats is ready.