Green pea sprats salad. Very tasty salad with sprats and green peas. Salad with sprats - general principles of preparation

More often, various sandwiches are prepared with sprats, but salads with them also turn out simply amazing. Fast, convenient, tasty - all this can be said about these salads.

With boiled eggs, black and white bread, potatoes and various herbs, especially parsley, lettuce and green onions. Onions can also be used together with sprats, as well as tomatoes, fresh and pickled cucumbers.

You can add boiled carrots, avocado, seaweed and croutons to salads with sprats. And such a dish should be seasoned with either vegetable oil or mayonnaise. The best spices for this product are mustard, coriander and garlic, black sesame seeds and lemon juice.

Recipe 1: Simple salad with sprats, eggs, onions

• Can of sprat;
• 2 eggs;
• 1 onion;
• Ground black pepper;
• Mayonnaise – 2 tbsp. l.

Mash the sprats with a fork in a small bowl or bowl. Hard boil the eggs, add cold water and leave for 5 minutes. After the eggs have cooled, chop finely. Finely chop the onion, place in a sieve, pour over boiling water and allow excess liquid to drain. Combine all ingredients, pepper, season with mayonnaise, mix thoroughly. If the snack is a little dry, you can add a little oil from the jar.

Salad with sprats can be served either separately or on toasted bread.

Recipe 2: simple sprat and corn salad (with photo)

The salad is very easy to prepare, good to use in a “guests on the doorstep” situation. Delicious and nutritious, ready in minutes.

• Sprats - 1 ban.
• Corn (Small) - 1 ban.
• Chicken egg - 5 pcs
• Crackers (To taste)
• Mayonnaise (For dressing)

Mash sprats with a fork
Boil eggs, cut into cubes.
Mix sprats, eggs and corn. I only had a large jar, so I added half a jar.
Before eating, add crackers and season with mayonnaise. You can decorate with greenery.
The salad is ready. Bon appetit!

Recipe 3: layered salad with sprats “Riga Fantasy”

One of the most delicious salad recipes in a wallet-friendly version.

• - 500 g potatoes;
• - 5 pieces. chicken eggs;
• - 200 g carrots;
• — 200 g of pickled cucumbers;
• - 2 pcs. cans of sprat in oil;
• - dill for decoration;
• - 50 g hard cheese;
• — 100 g of caviar snack “Ikrinka”;
• - salt to taste.

Take even potatoes, approximately the same size, weighing about half a kilogram. Rinse the potatoes well in warm water. Place the washed potatoes in a saucepan, fill with cold water and place on the stove. Cook the potatoes until fully cooked, about twenty minutes from the moment of boiling. Remove from heat and drain pan and let potatoes cool completely. Carefully peel the cooled potatoes and grate them on a coarse grater.

Wash the carrots well, remove the leaves and the tip and root. Place in a small saucepan, cover with cold water and place on the stove. Cook until the carrots can be easily pierced with a fork. Remove from heat, drain and cool. Peel the carrots and cut into small cubes.

Dry the pickled cucumbers a little from the brine, cut into small cubes. Hard-boil the eggs, cool and grate on a fine grater. Remove the sprats from the jars and place on a paper towel to remove excess fat. Remove the tails and bones.

Place potatoes, carrots, sprats, eggs, potatoes, cucumber in even layers in a salad bowl. Spread a little mayonnaise and add some salt. Decorate with grated cheese on top, make a mesh of mayonnaise and distribute the caviar appetizer in small portions, garnish with dill.

Recipe 4: puff salad Fish in a pond with sprats (with photo)

It is best to use larger sprats for this recipe. With small sprats, the salad will not look so impressive. The “Fish in the Pond” salad with sprats is laid out in layers and turns out very satisfying.

• Sprats - 1 jar
• Eggs - 4 pcs.
• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Cheese - 70-80 gr.
• Mayonnaise, Herbs for decoration

First of all, boil the potatoes, carrots and eggs. Potatoes and carrots can be boiled in one pan, and eggs in another.

Finely chop the onion and pour boiling water for 10 minutes so that it does not taste so bitter in the salad.

Peel the boiled potatoes, chop finely, mix in a separate plate with mayonnaise and place in a salad bowl as the first layer.

Drain the water from the onion. Place onions over potatoes.

Drain the oil from the sprat. Leave 3-5 sprouts for decoration. Mash the rest with a fork, mix with mayonnaise and place in the next layer.

We make decorations from three eggs. Using a small knife, cut the egg from the blunt end in a zigzag pattern, removing the top part. Chop the yolk into the middle.

Grate the remaining eggs, mix with mayonnaise and place in a salad bowl.

Grate the carrots, mix with mayonnaise and place in the next layer.

And the last layer is cheese. Grate it on a fine grater and sprinkle it on the salad.

And now the most interesting part – the design. Place finely chopped greens along the edge of the salad bowl. Garnish the salad with eggs, sprats and green onions. Bon appetit!

Recipe 5: Fish salad with sprats (with photo)

— 160 grams of sprat;
- 1 pickled cucumber;
- 2 eggs;
- 1 head of blue onion;
- 1 fresh cucumber;
- 3 potatoes (small size);
- 1-1.5 tablespoons of mayonnaise of any fat content;
- 1 carrot (large);
- 1 tablespoon of table vinegar;
- salt - to taste.

First of all, we prepare all the necessary components of the “Fish” sprats salad. Boil carrots and potatoes for 15-20 minutes, eggs for 7-8 minutes. Then we put these ingredients in cold water, after which we take them out and thanks to this we can easily peel off the shells and outer vegetable skin. Open the sprats and place them in a small salad bowl. Wash two types of cucumbers thoroughly (salted and fresh). We clean the head of the blue onion and rinse it under running water.

Separate the whites of boiled eggs from the yolks. We grate the latter together with the potatoes on a coarse grater.

On a cutting board, finely chop the blue onion for our sprat salad and sprinkle it all over with a small amount of vinegar. If desired, you don’t have to use the latter, but pour hot water over the vegetable to remove its bitterness.

Cut fresh and pickled cucumber into small cubes on a hard surface.

Remove the tails from the fish and cut them on a cutting board into pieces of the desired size or as shown in the photo.

Using a knife with a thin blade, carefully turn the boiled carrots into circles. We leave a small part of this vegetable on the fins and tail of the future fish.

Add mayonnaise to the chopped products (except carrots) and mix everything well. We spread the resulting mass into an oval with pointed edges.

On a fine grater over the left edge of the fish's body, grate the egg whites.

We form scales from carrot circles, lay out the tail and fins in an arbitrary manner from the remaining product. Don't forget about the eyes and mouth! Salad ready!

Recipe 6: delicious salad with rice and sprats

• Rice 100 g
• Green salad 1 bunch
• ½ can canned green peas
• Sprats 1 jar
• Ground black pepper - to taste

1. Boil the rice until done. Cool.
2. Place lettuce leaves on a plate, layer rice, peas, sprats, and pepper.

Recipe 7: delicious salad of sprats, beans and croutons

• 1 can of canned sprat;
• Canned white beans – 150 g;
• Canned corn - half a can;
• 2-3 cloves of garlic;
• Spicy cheese – 150 g;
• Half a loaf of Borodino bread;
• Greenery;
• Mayonnaise.

Drain the oil from the sprats into a separate bowl. Cut Borodino bread into cubes and bake them in the oven for 15 minutes. Place the prepared croutons in a bowl with butter and leave to soak for 8-10 minutes. Strain the liquid from the beans and corn, put them in a salad bowl, add sprats mashed with a fork, crushed garlic and grated cheese. Add finely chopped herbs, mayonnaise, mix all ingredients thoroughly. It is better to eat this salad with sprats right away, as the croutons will then become soggy and make the dish not so tasty.

Recipe 8: Mimosa salad with sprats, puff pastry

• 500g of boiled beets and carrots,
• 6 boiled eggs,
• 2 onions,
• 1 can of sprat,
• mayonnaise, sugar.

Mash the fish with a fork, chop the onion, finely grate the eggs, and grate the carrots and beets on a coarse grater. Place the sprats on a flat dish as the first layer, mayonnaise, put onion on top, mayonnaise again, grated eggs, add salt, mayonnaise, carrots, sugar and salt, mayonnaise, beets, add salt, mayonnaise, sugar. Before serving, keep the salad in the refrigerator for 2 hours.

Recipe 9: delicious salad with sprats and prunes

The unusual sweetish taste of this spicy salad will please even the most picky gourmet. An excellent snack for a feast or for every day.

• 1 can of sprat in oil;
• Chicken eggs – 5 pcs.;
• 3 small onions;
• 2 potatoes;
• 1 green apple;
• Prunes – 120 g;
• Walnuts – 50 g;
• Mayonnaise.

Boil the potatoes until tender, remove the skin, cool, and grate on a coarse grater. Wash the apple, peel the skin and grate it. Boil the eggs, cool, chop the whites separately. Drain the oil from the jar of sprats and mash the fish with a fork. Steam the prunes in water, then chop finely. Finely chop the onion and fry until golden brown. Grind the yolks, chop the nuts finely. Lay out the salad in layers: 1st layer - sprats, 2nd layer - proteins, mayonnaise, 3rd layer - potatoes, mayonnaise, 4th layer - yolks, apple, mayonnaise, 5th layer - onions, mayonnaise, 6th layer - nuts, 7th layer - prunes. The mayonnaise layer should not be made too thick, otherwise the salad will look like porridge.

Recipe 10: Festive sprat salad with croutons

• Sprats - 400 Grams
• Canned corn - 240 grams
• Canned white beans - 300 grams
• Cheese - 200 Grams
• Crackers - 100 grams
• Garlic - 2 cloves
• Mayonnaise - 100 Milliliters
• Greens - - To taste

We open the jars of sprat, drain the liquid from them into a plate, and soak our crackers in this liquid for a short time. The crackers should soften a little so that guests don’t break their teeth on them :)

We also put the sprats in a plate.

We mash the sprats with a fork - not quite into porridge, of course, but quite thoroughly. Into a kind of sprat minced meat.

Drain the liquid from the canned corn and add it to the sprats.

We do the same with canned beans.

Squeeze garlic into salad.

Grate the cheese on a fine grater.

Add cheese and croutons to the salad. Mix with mayonnaise, salt and pepper to taste.

Before serving, sprinkle with herbs. Ready!

Recipe 11: sprat salad with mushrooms and croutons

• Sprats - 1 jar.
• Crackers - 1 sachet.
• Pickled mushrooms - 1 jar.
• Eggs - 4 pcs.
• Onion - 1 pc.
• Mayonnaise - 250 g.

1. Boil the eggs, cool, peel and grate 2 eggs on a coarse grater. And separate the remaining 2 eggs from the yolks and whites. Grate the whites on a coarse grater, grate the yolks on a fine grater.
2. Cut the onion into half rings and fry.
3. Separately chop the mushrooms and fry. Cool.
4. Mash the sprats with a fork.
5. Mash the crackers (if large).
6. Lay out the salad in layers: eggs, sprats, fried onions, mayonnaise, croutons, mayonnaise, mushrooms, egg whites, mayonnaise, yolks.
7. Place the finished salad in the refrigerator for 2-3 hours, let it soak.

For most of our compatriots, salad with sprats is associated with only one dish - this is the Mimosa salad. In fact, this is far from the case. There are just a lot of different recipes that make it possible to taste the taste of sprats from a variety of angles.

Nowadays, many experienced cooks no less often use combinations such as sprats and rice, sprats and hard cheeses.

In addition, gas stations also play an important role. If earlier a salad with sprats was seasoned with either mayonnaise or sprat oil, now complex multi-component dressings are gradually taking over the palm.

When deciding to prepare a salad with sprats, every housewife should remember one important thing. Sprats are canned foods that are high in salt and high in fat. Unfortunately, not everyone can eat them regularly. It is for this reason that it is better to make sprat salad not often, as a special treat.

How to prepare a salad with sprats - 15 varieties

Spring salad is an unusual dish. It can be formed in two ways. The first is to simply combine and mix all the ingredients, and the second is to layer the ingredients. Each layer is smeared with mayonnaise.

Ingredients:

• Potatoes - 2 pcs.
• Chicken egg - 2 pcs.
• Canned green peas - 2 tbsp. l.
• Sprats - 1 jar
• Processed cheese - 100 gr.
• Fresh cucumber - 1 pc.
• Greens (green onions, dill) - 1 bunch
• Salt, mayonnaise - to taste

Preparation:

Boil potatoes and eggs until fully cooked, cool and peel.

To make it easier to peel eggs, immediately after boiling they should be immersed in cold water for a few minutes.

Now these products should be cut into small cubes. Wash, dry and finely chop the greens. Wash the cucumber, peel the skin at the edges and cut into strips. Grate the processed cheese on a coarse grater. We pull the sprats out of the jar and separate them into small pieces. It is advisable to remove the tails with the ridge.

Place the prepared ingredients in a deep salad bowl, add peas to them, salt and season with mayonnaise to taste. “Spring” salad is ready!

This is a rather tasty and unusual dish that has a very piquant taste. This taste is formed thanks to the combination of fresh tomato, garlic and sprat.

Ingredients:

• Tomatoes - 3 pcs.
• Sprats in oil - 1 jar
• Mayonnaise, garlic - to taste
• White bread croutons - 100 gr.

Preparation:

Wash the tomatoes and cut them into cubes. Remove the sprats from the jar and cut into large pieces. We clean about 2 cloves, wash them and put them through a garlic clove. Rub the crackers with chopped garlic.

In a deep container, mix all the ingredients and season with mayonnaise. The salad should be served immediately after preparation. You can decorate it with a parsley leaf.

Layered salad with sprats is an excellent solution for the holiday table. Despite the fact that it is very tasty, it contains the most accessible and inexpensive products.

Ingredients:

• Sprats – 2 cans
• Chicken eggs - 8 pcs.
• Onion - 1 pc.
• Carrots - 3 pcs.
• Salt, mayonnaise - to taste

Preparation:

We take the sprats out of the jar and mash them with a fork until they become porridge-like. Boil the eggs and carrots until fully cooked, cool and peel. Then we separate the eggs into whites and yolks. Cut the whites into small pieces. Three yolks on a fine grater. We clean the onion, wash it and finely chop it. Three carrots on a coarse grater

Now you can start forming the salad. To do this, place the ingredients in layers on a wide shallow dish in the following sequence:

1. The first layer is sprats;
2. The second layer is egg whites;
3. The third layer is onion;
4. The fourth layer is carrots;
5. The fifth layer is egg yolks.

Coat each layer of salad with mayonnaise. Before serving, the salad should sit for about 2 hours.

This salad is a real vitamin cocktail. It is very rich in vitamins, as a result of which it is especially appropriate to prepare it in winter and early spring.

Ingredients:

• Chicken eggs - 5 pcs.
• Potatoes - 2 pcs.
• Fresh apple - 1 pc.
• Sprats in oil - 1 jar
• Onions - 2 pcs.
• Nuts - 50 gr.
• Prunes - 50 gr.
• Mayonnaise - to taste

Preparation:

Mash the sprats with a fork, after draining the oil. Boil potatoes and eggs, cool, peel, wash and grate on a coarse grater. At the same time, we separate the whites and yolks into different containers. Wash the apple and grate it on a coarse grater.

To make the salad more tender, the skin of the apple should be peeled.

We clean the onion, wash it and finely chop it. Grind the walnut kernels. Soak the prunes in boiling water for 5 - 10 minutes, then cut them into medium-sized pieces.

Now let's start forming the salad. It is laid out in layers in the following sequence:

1. The first layer is sprats;
2. The second layer is egg whites;
3. The third layer is potatoes;
4. The fourth layer is egg yolks;
5. Fifth layer - apple;
6. The sixth layer is onion;
7. The seventh layer is nuts;
8. The eighth layer is prunes.

The second and sixth layers are coated with mayonnaise. The salad can be eaten!

The recipe for this dish is intended for one serving. To make such a salad for several people, you should simply multiply the mass of ingredients used by the number of intended consumers.

Ingredients:

• White bread - 70 gr.
• Onion - 1 pc.
• Potatoes - 1 pc.
• Chicken eggs - 2 pcs.
• Sprats - 1 jar
• Mayonnaise - 150 gr.
• Lemon juice - 1 tbsp. l.
• Ground black pepper - 1/2 tsp.
• Salt - 1/2 tsp.

Preparation:

Cut white bread into medium-sized cubes and place in an oven preheated to 180 degrees for 12 minutes. We clean the onions, wash them and finely chop them. Boil the potatoes, cool, peel and cut into cubes. Boil the eggs, cool, peel and cut into cubes. We pull the sprats out of the jar and cut them into cubes, and pour the oil into a separate bowl. Place the cooled crackers in the sprat oil and mix them thoroughly there.

Now let's start preparing the sauce. To do this, mix mayonnaise, lemon juice, ground black pepper and salt in a small bowl. Mix everything thoroughly.

Combine onions, potatoes, eggs and sprats in one container, add half of the crackers to them, season with sauce and mix everything thoroughly. Place the finished salad on a beautiful plate and sprinkle the remaining croutons on top.

This is one of the classic hot salads. It should be served immediately after cooking, when it is still warm.

Ingredients:

• Pasta - 300 gr.
• Chicken eggs - 3 pcs.
• Sprats in oil - 1 jar
• Vegetable oil - 2 tbsp. l.
• Table vinegar - 1/2 tbsp. l.
• Mustard - 1 tsp.
• Sprat oil
• Dill - to taste

Preparation:

Boil the pasta.

For this dish, it is best to use durum wheat pasta. During the cooking process, you should taste them regularly so that they do not overcook.

While the pasta is cooking, prepare the sauce. To do this, in a small plate, combine vegetable oil, vinegar, mustard, sprat oil and washed and chopped dill. Mix everything thoroughly.

Boil, cool, peel and cut the eggs in half lengthwise. Remove the sprats from the jar and cut into large pieces.

Mix the prepared pasta with sprats and season with sauce. Place chopped eggs on top of the dish.

This salad makes it clear with its entire name that its main ingredient is, naturally, sprats. Other products included in the salad seem to emphasize the taste of this legendary canned food.

Ingredients:

• Sprats in oil - 1 jar
• Gouda cheese - 100 gr.
• Chicken eggs - 4 pcs.
• Canned peas - 100 gr.
• Onions - 1/2 pcs.
• Mayonnaise - 4 tbsp. l.

Preparation:

Peel the onion, wash it and cut it into thin half rings. Three cheeses on a coarse grater. Boil, cool and peel the eggs. Then we separate the whites from the yolks and rub them into separate containers. Grind the whites on a coarse grater, and the yolks on a fine grater.

We proceed to the final stage of preparing the salad, its formation. Lay out all the ingredients in layers in the following order:

• The first layer is onion;
• The second layer is whole sprat;
• The third layer is polka dots;
• The fourth layer is egg whites;
• The fifth layer is cheese;
• The sixth layer is egg yolks.

We coat each layer of salad, except the last one, with mayonnaise. Immediately after preparation, the salad can be served.

This dish will win the hearts of all connoisseurs of fine cuisine. This wave salad could be classified as Mediterranean cuisine, if not for one ingredient. Sprats in oil.

Ingredients:

• Cauliflower - 400 gr.
• Sprats in oil - 1 jar
• Pitted olives - 50 gr.
• Lemon juice - 2 tbsp. l.
• Basil, parsley, ground black pepper - to taste

Preparation:

Boil until fully cooked, cool and separate the cauliflower into florets. Remove the sprats from the jar and cut into medium-sized pieces. Wash the olives and cut into rings.

Now let's start preparing the dressing. To do this, wash, dry and chop all the greens. Combine the herbs, lemon juice and oil with the sprat in a common container and mix thoroughly.

Combine cabbage with sprats and olives, season with dressing and mix. Bon appetit.

Insanely tasty, aromatic and airy salad. It should be served in portioned bowls. So it will look very unusual and impressive.

Ingredients:

• Sprats in oil - 2 cans
• Chicken eggs - 3 pcs.
• Canned corn - 1 can
• Onions - 2 pcs.
• Processed cheese - 100 gr.
• Potatoes - 2 pcs.
• Vinegar - 3 tbsp. l.
• Water - 3 tbsp. l.
• Salt - to taste
• Mayonnaise - 5 tbsp. l.
• Ryazhenka - 4 tbsp. l.
• Ground black pepper - to taste

Preparation:

Peel the onion, wash it, cut it into small half rings. To become tender and lose its harshness, it should be marinated. To do this, pour chopped onions with boiling water and vinegar. Then the onions should be mixed and left to marinate for about one hour.

We pull the sprats out of the jar, add half the oil and grind them into a paste using a fork. Boil the eggs, cool, peel and grate on a coarse grater. Peel the potatoes, wash them, boil them, cool them and grate them on a coarse grater. Grate the cheese onto a coarse grater.

To make the cheese easier to grate, place it in the freezer for 20-30 minutes before processing.

When the main ingredients are prepared, we begin to prepare the dressing. To do this, mix mayonnaise with fermented baked milk and pepper to taste. Mix everything thoroughly.

Place the salad in small bowls in layers in the following order:

1. The first layer is potatoes and salt;
2. The second layer is sprats;
3. The third layer is onion;
4. The fourth layer is eggs and salt;
5. The fifth layer is processed cheese;
6. The sixth layer is corn.

Each layer of this salad, except the second and fifth, is coated with dressing. You can decorate the salad with a leaf of parsley or cilantro. Bon appetit!

This dish is an ideal snack for strong alcoholic drinks. It has a pleasant spicy taste and is quite high in calories.

Ingredients:

• Sprats in oil - 1 jar
• Pickled cucumber - 2 pcs.
• Chicken egg - 3 pcs.
• Onion - 1 pc.
• Sour cream - 2 tbsp. l.
• Salt, mustard - to taste

Preparation:

Boil the eggs, cool, peel and cut into large pieces. Mash the sprats with a fork. Wash the cucumber and cut into strips. Wash the onion and finely chop it.

For dressing, mix sour cream and sprat oil with salt and mustard.

Combine all ingredients, add dressing and mix thoroughly.

The whole highlight of this salad lies in its unusual design. From the outside it looks like a gift on a plate. This dish is very appropriate to prepare for birthdays.

Ingredients:

• Potatoes - 3 pcs.
• Chicken eggs - 2 pcs.
• Sprats in oil - 1 jar
• Fresh cucumber - 1 pc.
• Green onions - 1/2 bunch
• Dill - 2 sprigs
• Mayonnaise, salt - to taste
• Hard cheese - 200 gr.

Preparation:

Boil eggs and potatoes, cool, peel, wash and grate into different containers. Grate potatoes coarsely, and eggs finely. Wash the onion, dry it and finely chop it. Wash the cucumber and grate it on a coarse grater. First, cut several thin slices from the cucumber to decorate the salad. Three cheese on a fine grater. We pull the sprats out of the jar and divide them into small pieces.

Now let's start forming the salad. To do this, lay out all the ingredients in the following order:

1. The first layer is potatoes;
2. The second layer is onion;
3. The third layer is cucumber;
4. The fourth layer is cheese;
5. Fifth layer - sprats;
6. The sixth layer is eggs.

Lubricate the first and fourth layers with mayonnaise. Decorate the salad with clean herbs and cucumber slices.

This salad is very similar in its recipe to other salads with sprats, however, its presentation form is fundamentally different from all the others.

Ingredients:

• Avocado - 3 pcs.
• Chicken eggs - 2 pcs.
• Onions - 1/2 pcs.
• Sprats - 12 pcs.
• Lemon - 1/2 pcs.

Preparation:

Squeeze the juice out of the lemon. Cut the avocado in half, pull out the pit and sprinkle the inside with lemon juice. Boil, cool, peel and cut the eggs into large cubes. Clean, wash and coarsely chop the onion. Place a layer of onion on each avocado half. On top of it is a layer of eggs. Place two sprats on top of the eggs. Place the stuffed avocado halves on a common plate and sprinkle with lemon juice.

A salad prepared according to this recipe can be considered unique. This dish contains ingredients such as carrots and cabbage. In most dishes, these products are pre-processed, but in this salad they are used in their natural form, which makes this dish rich in vitamins.

Ingredients:

• White cabbage - 100 gr.
• Sprats in oil - 1 jar
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 200 gr.
• Mayonnaise - to taste
• Dill - 2 sprigs

Preparation:

We put the sprats out of the jar. Add a little oil from the jar to them and grind with a fork into a homogeneous paste. Place the mashed sprats in the first layer of salad. Next, we clean the onion, wash it, chop it finely and put the next layer of salad out of it. Grease the onion layer with mayonnaise. Boil the potatoes, cool, peel, wash, grate and place in the next layer. We also grease the potato layer with mayonnaise. We peel the carrots, wash them, grate them on a coarse grater and place them on top of the potatoes. Wash the cabbage and chop finely. It should be placed on top of the carrots. Wash the dill, dry it, chop it finely and decorate the salad with it.

Very tasty and filling salad. It will wonderfully complement any holiday table, especially if alcoholic drinks are present.

Ingredients:

• Sprats - 160 gr.
• Green peas - 200 gr.
• Fresh cucumber - 2 pcs.
• Chicken egg - 2 pcs.
• Rice - 2 tbsp.
• Mayonnaise - 150 gr.
• Dill - 1 tbsp. l.

Preparation:

Boil the rice until fully cooked. We wash it thoroughly. Wash the cucumbers and cut into cubes. Boil, cool, peel and cut the eggs into cubes. Cut the sprats into large pieces.

In a deep container, combine rice, sprats, peas, cucumber and egg. Season everything with mayonnaise and mix thoroughly. Wash, dry and finely chop the greens. Then we decorate our salad with it.

Ocean salad is an excellent dish for a buffet table. It should be placed in portioned bowls.

Ingredients:

• Sprats in oil - 1 jar
• Chicken eggs - 2 pcs.
• Hard cheese - 100 gr.
• Carrots - 3 pcs.
• Potatoes - 4 pcs.
• Mayonnaise - to taste

Preparation:

Chop the sprats with a fork. Wash the potatoes and carrots, boil them, cool, peel and grate them on a coarse grater into different containers. Boil the eggs, cool, peel and grate on a fine grater. Three cheeses on a coarse grater.

Now put the salad into bowls in the following order:

1. The first layer is sprats;
2. The second layer is potatoes;
3. The third layer is carrots;
4. The fourth layer is eggs;
5. The fifth layer is cheese.

Coat each layer with mayonnaise. "Ocean" can be served.

Hearty and beautiful salad. It tastes wonderful, and is prepared from inexpensive (but favorite) ingredients. Its secret is in a thoughtful sequence of layers. They complement each other correctly, shade and emphasize. If you try to arrange the salad differently, you will get a completely different effect. You can vary the types of cheese in the salad. Gouda, Estonian, and any hard cheese with a pronounced taste go well with it. It is also not necessary to use onions; you can chop green or red. In any case, it will become saturated with mayonnaise and lose its pungency.

With some skill, the ingredients can be rubbed directly onto the salad so that the shavings are as fluffy and airy as possible. And, of course, you shouldn’t press the layers together when compacting the salad. Its whole meaning lies precisely in this pleasant airiness.

Ingredients

• 100 grams of canned green peas
• 1/2 head of onion
• 4 tablespoons mayonnaise
• 100 grams of hard cheese
• 100 grams sprat
• 2 chicken eggs

Preparation

1. Place raw eggs in a saucepan with cold water and place on the stove. Boil them hard, fill with cold water, and cool.

While the eggs are cooling, take on the onions. Peel it and wash it in cold water. Using a sharp chef's knife moistened with cold water (to prevent tears from flowing), cut off half the head and then chop it finely.

2. Take the cheese and chop it. You can grate it either on a coarse or fine grater, as you like best.

3. Remove the shells from the cooled chicken eggs, make cuts and remove the yolks. While we are using the whites, grate them on a grater (you can also use a coarse or fine grater).

Now it's the turn of the egg yolks. We use them on the very top layer, so they must be beautiful. To do this, do not overcook the eggs during cooking (so as not to turn blue), but now grate them on a fine grater very carefully so that you get beautiful fluffy curls.

4. Lay out layers of salad. Take a plate or salad bowl and spread the onion in a thin layer on the bottom of the dish. Lubricate or pour mayonnaise on it.

5. Now lay out the sprats - just as they are, whole fish, without cutting into pieces.

6. Take the peas out of the jar and distribute them among the sprats. Season the peas with mayonnaise.

7. Make a layer of egg whites and cover with mayonnaise.

8. Distribute the cheese among the whites. We also coat it with mayonnaise.

9. Sprinkle with yolk and decorate with herbs. All is ready!

10. And although our salad is layered, there is no need to keep it in the refrigerator for soaking. The layers are so juicy and airy. Eat the salad right away, bon appetit!

Note to the hostess

1. It is enough to look at the calorie content of sprats and mayonnaise in some authoritative table to understand how high the nutritional value of this snack is. It would seem that you should eat it without bread, because it is already filling, but you can’t: the fat content is high. A compromise would be rye crackers made in a microwave oven or on a dry baking sheet in the oven. Those made from whole grain loaves are also suitable.

2. Among semi-hard cheeses there are many interesting varieties: salty-sharp, sweet-salty, piquant. They would be appropriate in a dish like this, but it’s difficult to grate them without bruising them. Professional chefs use the following technique: they chill both the grater and the cheese block in the freezer. After this, the chips are narrow, long, slightly twisted and therefore aesthetically pleasing.

3. When asked which peas are better, any woman will answer: brain peas are small and tender. A glass jar will allow you to determine whether the product really is, but an iron jar will hide its contents. Many have become convinced that the inscription on the label requires verification by tasting. This means that you need to give preference to glass containers or take a product that has been tried many times. Hard yellowish peas will ruin the salad; they are only suitable for vegetable soup.

Sprats are an excellent ingredient for salad. They are sold in any store, so even on your way home from work you can pop into the store and buy a jar of fish with smoke. There are a lot of options for preparing salads with sprats. Therefore, you can not stop with this recipe and try other options.

Not only mayonnaise can be used as salad dressing. Lemon juice with oil containing sprats, mustard or garlic sauce also goes well with this dish.

For spiciness, add your favorite spices and chili pepper. There are also two serving options - in layers or mixed.
Most often, the salad is served in salad bowls or on a flat plate, but you can try serving the salad on toast or wrapped in pita bread. Such a presentation will be interesting and not trivial. If you grate all the ingredients, you will get an excellent spread for bread.

Ingredients:

• Sprats in oil - 1 jar;
• Egg - 2 pcs.;
• Russian cheese - 70 g;
• Mayonnaise - 70 g;
• Green peas - 1/2 jar;
• Salt and pepper to taste.

Recipe:

Boil the eggs, cool and peel. Cut the eggs into cubes. If you decide to assemble the salad in layers, leave the yolk for the last layer. In our case, we cut everything.

Drain the pot and add it to the salad bowl. If you have green peas that are not canned, add them. You can also use frozen green peas.

Three cheese on a grater. In addition to hard cheeses, try a salad with processed cheese.

We take the sprats out of the jar and mash them with a fork. Add sprats to the salad bowl.

Season the salad with mayonnaise and mix. Let's taste it. Add salt and season as necessary.

You can serve the salad immediately.

Bon appetit!