Step-by-step recipe with a photo of sprat salad, Korean carrots, cheese and eggs at home. Features and secrets of cooking. Video recipe.
Do you want to diversify the menu with a tasty and simple dish? Make an interesting and savory salad with sprat in oil. Canned sprats are a good ingredient for making a lot of dishes. The most popular appetizer is sandwiches, but salads are no less tasty with them. Sprats in oil can be combined with a variety of foods to create unlimited culinary experimentation. The principle of preparation is the combination in one dish of selected components with the main products - with mashed or chopped sprats. For example, a salad of sprat, Korean carrots, cheese and eggs turns out to be spicy, harmonious in taste and combination of ingredients.
The proposed recipe with detailed step-by-step photos will tell you how to deliciously prepare this amazing appetizer for your everyday and festive table. Salad is dressed with mayonnaise, but for a change, you can use complex sauces based on mustard, garlic, lemon juice, fish oil. It turns out a satisfying salad, while light for the stomach, especially if you use homemade mayonnaise. The dish is suitable for both everyday and festive tables. For a festive event, you can mix it, and arrange it in layers, serve on croutons, in portioned glass glasses, tartlets, baskets.
See also how to make fish in the pond salad with sprats.
- Caloric content per 100 g - 169 kcal.
- Servings - 2
- Cooking time - 15 minutes for slicing, plus time for boiling and cooling eggs
Ingredients:
- Sprats in oil - 1 can 180 g
- Mayonnaise - for dressing
- Processed cheese - 100 g
- Korean carrots - 100 g
- Salt - a pinch
- Eggs - 2 pcs.
Step-by-step preparation of salad from sprat, Korean carrots, cheese and eggs, recipe with photo:
1. Boil eggs hard-boiled. To do this, put them in a saucepan, fill with drinking water and boil. Reduce the heat to medium and cook for 8 minutes. Place eggs in ice water and cool. Peel and cut into cubes, as in Olivier.
2. Cut the processed cheese into the same size as the eggs and send to them in a bowl. If the cheese is wrinkled and choked when slicing, soak it in the freezer for 15 minutes beforehand. The cheese will freeze and cut well.
3. Remove the sprats from the tin container, cut into medium-sized pieces or mash with a fork and send to the food in a bowl.
4. Squeeze out excess brine from Korean carrots, otherwise the salad will be watery. To do this, put it in a fine sieve and press down with a tablespoon. Then send it to the bowl with the ingredients.
5. Season food with salt and mayonnaise. Toss the salad of sprat, Korean carrot, cheese and eggs and refrigerate for 15 minutes. Then serve it to the table, sprinkle with fresh chopped herbs or sesame seeds if desired.
See also the video recipe on how to make Korean carrot salad!
