Puff salad with sprats. Layered salad with sprats and cheese. Step-by-step recipe with photos Salad with sprats and carrots
Snacks and other dishes made from sprats can be seen on almost every festive occasion. If you are going to cook something from sprat again, then make a puff salad from this fish.
Boil the potatoes in advance and then preparing this dish will take you very little time. Kiwi adds a special sweet and sour note to the salad.
Sprat puff salad is an excellent option for preparing an inexpensive and tasty salad of sprats, potatoes and cheese.
We will also add a layer of kiwi to this salad for sourness; if you don’t have it, you can replace it with pickled cucumber. A layered salad of sprats, cheese and potatoes is best formed in a cooking ring and garnished with one whole fish. The salad turns out very tasty and cute.
Taste Info Fish salads
Ingredients for two servings:
- sprats in oil 0.5 cans;
- kiwi 1 pc.;
- hard cheese 45 g;
- mayonnaise 4 tbsp. l.;
- fresh herbs for decoration;
- boiled potatoes 170 g (3 pcs.);
- corn snacks (salted) for decoration.
How to prepare sprat salad with cheese and potatoes
Pre-cook the potatoes in their skins until tender. Grate the peeled potatoes on a fine grater. To make the layered salad look appetizing on the table, use a flat plate for it. Place a round pan in the center on this plate. This shape can be a culinary metal ring or cut such a ring from a plastic bottle.
Divide the potatoes into two mounds, one larger than the other. Place most of the grated potatoes into the pan, add a little salt and pepper. Then press the potatoes into an even layer with a fork.
Chop the sprats with a fork and add to the potatoes in the pan. Pour sprat oil over the fish layer. This oil will soak the potatoes and give them flavor. But remember, don’t pour too much oil, otherwise your salad will leak on the plate. If small streaks appear around the finished salad when serving, blot them with paper napkins.
Add a little mayonnaise to the sprats and gently smooth it out with a spoon. Then add the rest of the potatoes, and again the mayonnaise.
Peel one large kiwi fruit and cut into small cubes, place in the mold. If desired, you can replace the kiwi with pickled cucumber.
The final layer will be hard cheese. To do this, grate it on a fine grater and carefully place it in a heap on the salad. The more aromatic and fatty (45-50%) your cheese is, the tastier the salad will be.
All that remains is to carefully lift the form from the salad and decorate its top with two sprats and a leaf of fresh herbs. Patterned corn snacks can be placed around the finished puff sprat salad for decoration. The salad with layers of sprats, potatoes and cheese is ready.
Salads with sprats 9 recipes + 2 video recipesSalad with sprats and mushrooms
Ingredients:
4 boiled eggs,
can of sprat,
crackers,
jar of mushrooms,
medium bulb,
mayonnaise
Preparation:
1. Boil the eggs.
2. Onion mode in half rings and fry.
3. Mushrooms mode and fry separately.
4. Let it cool.
5. Mash the sprats with a fork.
6. Mash the crackers (if large).
7. We make the salad in layers: -2 eggs on a coarse grater -sprats -fried onions -mayonnaise -crackers -mayonnaise -mushrooms -2 whites on a coarse grater -mayonnaise -2 yolks on a fine grater
8. Place the finished salad in the refrigerator for 2-3 hours, let it soak in!
Salad with sprats “Berta”
Ingredients:
Canned peas 100 g
Mayonnaise 4 tbsp. l.
Sprats in oil 100 g
Onions 0.5 pcs.
Gouda cheese 100 g.
Chicken eggs 4 pcs.
Preparation:
Step 1
To prepare the salad you will need: sprats, green peas, cheese, boiled eggs, onions and mayonnaise.
Step 2
First, let's prepare all the ingredients. While the eggs are boiling, cut half the onion into thin rings.
Step 3
Grate the cheese on a coarse grater.
Step 4
Separate the whites from the yolks and grate them on a coarse grater.
Step 5
Grate the yolks on a fine grater.
Step 6
Let's start assembling the salad. Place chopped onion in the bottom of the salad bowl.
Step 7
Cover it with a layer of mayonnaise.
Step 8
Place sprats on top.
Step 9
Cover them with peas.
Step 10
Cover the peas with a layer of mayonnaise.
Step 11
Then add the egg whites.
Step 12
We also coat them with mayonnaise.
Step 13
Place grated cheese on top.
Step 14
Final layer of mayonnaise.
Step 15
Cover the salad with egg yolks (immediately before serving).
Step 16
We decorate with fish so that the question does not arise: “what is the salad with?” :) This salad practically does not require soaking, so it can be served immediately after preparation.
Layered salad with sprats
Let's prepare the ingredients for the salad. We will need:
about 5 medium-sized boiled potatoes,
6 boiled eggs,
one can of canned sprats,
one can of canned sweet corn,
about 220 g of hard cheese,
green onions and mayonnaise.
Preparation:
Have several bowls ready so you don't have to mix the ingredients. Peel the potatoes and eggs and grate them on a coarse grater. Remove the head, tail and spine from the sprat, then mash with a fork. We will also prepare chopped onion and grated cheese separately.
Place the salad on a plate in layers.
First, lay out half the potatoes and grease them with a little mayonnaise. Then come the sprats (also half), sprinkle with onions and pour over a small amount of mayonnaise. Next comes half the grated cheese and more mayonnaise. Place some eggs on top, mayonnaise, then half the corn. Lubricate with mayonnaise and begin to repeat layers: potatoes, mayonnaise, sprats, etc.
Before serving, you can garnish the salad with a sprig of dill or parsley.
Salad with sprats
Ingredients:
Potatoes 2 pcs.
Mayonnaise 4 tbsp. l.
Sprats 120 g
Cucumber 1 pc.
Carrot 1 pc.
Green onion 20 g
Chicken egg 2 pcs.
Preparation:
Step 1:
To prepare this salad you need to take: sprats in oil, fresh cucumber, eggs, boiled potatoes and carrots, green onions and mayonnaise.
Step 2:
Grate the boiled potatoes.
Step 3:
Layered salad, i.e. Each ingredient goes in a separate layer. In order for it to turn out beautifully, you need to take a salad ring. If you don't have a factory one, do as I do. You need to cut it out of a large plastic bottle. Place potatoes in the first layer.
Step 4:
Then grate the boiled carrots.
Step 5:
And put it on the potatoes in the next layer. Each layer must be slightly “tamped” to make it even.
Step 6:
Grease a layer of carrots with mayonnaise or a mixture of mayonnaise and sour cream.
Step 7:
Finely chop the green onions.
Step 8:
Place the onion on a layer of mayonnaise.
Step 9:
Chop the sprats with a fork.
Step 10:
Place sprats on green onions.
Step 11:
Boil the eggs, cool and peel. Separate the whites from the yolks. Grind the jelly beans.
Step 12:
Place the yolks on the sprats.
Step 13:
Then again a layer of mayonnaise.
Step 14:
Three fresh cucumbers on a grater.
Step 15:
Place the cucumber in the next layer.
Step 16:
Mash the egg white with a fork.
Step 17:
The last layer is egg white.
Step 18:
Then carefully remove the ring. Refrigerate the salad for 30 minutes and serve. Bon appetit!
Salad with sprats "Pleased everyone"
Ingredients:
Sprats 1 b (160 g)
Hard cheese 200 gr
Boiled eggs 4 pcs
Red onion 1 small piece
Butter 2 tbsp
Black pepper to taste
Mayonnaise to taste
Preparation:
Take a salad bowl and grate the whites on a coarse grater.
Sprinkle with chopped onions (chopped size as desired), then sprinkle with grated cheese (leftovers), season with pepper and grease with mayonnaise.
Separately, mix the yolks with butter into a homogeneous mass.
And through a fine grater, crumble it onto a layer of mayonnaise.
Place in the refrigerator to soak (at least 30 minutes).
Salad with sprats “Cat on Fishing”
We will need:
Sprats – 2 cans
boiled eggs - 5 pcs
canned peas - 1 b
fresh cucumbers - 2 pcs.
boiled rice - 1 cup
mayonnaise - 250 g
boiled carrots, olives, greens for decoration
Preparation:
We make a layered salad, trying to give it the outline of the figure we had in mind - a cat holding a fish. Place boiled rice as the first layer. Lubricate with mayonnaise.
Place canned peas on top of the rice.
Coat the peas with mayonnaise.
Fresh cucumber cut into small cubes
And put it on a layer of peas.
Cut sprats from one jar into small pieces. We will leave the sprats from the second jar for decoration.
Place the chopped sprats on top.
Separate the whites from the yolks. Grind separately on a fine grater. Cover the entire surface of the salad with the grated egg white. Divide the sprats lengthwise into halves (it is advisable to remove the spine and caviar) and make a fish shape out of them. Sprinkle the head and paws with grated yolk. Cover the sides of the salad with the remaining yolk. Cut ears, nose and front paws for the cat from boiled carrots. Eyes made from cucumber or olive skin. The pupils of the cat and the fish are made of olives. Use mayonnaise to draw mustaches and eyelashes.
The cat is ready. Decorate with greenery. Serve the salad on the festive table to the admiring exclamations of the guests.
Salad with sprats and rice
A very satisfying salad, easy to prepare. You can also add pickled onions or garlic to it, I didn’t add it. This salad should be left for a couple of hours so that it can soak in as much as possible.
Ingredients:
1 can of sprat
200 g boiled rice
200 g hard cheese
200 g walnuts
Sour cream or mayonnaise for dressing
Greens for decoration
Cooking method:
Boil the eggs and grate on a coarse grater.
Mash the sprats with a fork with butter,
Grind the nuts in a blender or mortar, or anything else)
Hard cheese on a coarse grater.
Mix all ingredients and season with mayonnaise.
If desired, arrange the salad in layers.
Repeat twice, coat each layer with sour cream.
1 layer - rice
2nd - sprats
3. layer of cheese
4 nuts
5 eggs
Sprat salad with tomatoes
Ingredients of sprat and tomato salad for 3-4 servings:
Sprats - 1 jar (200-240 g);
Tomatoes - 2-3 pieces;
Loaf - 3 slices;
Garlic - 1-2 cloves;
Mayonnaise - to taste;
Greens (dill, green onions) - to decorate the salad and add freshness to the taste.
How to prepare a salad with sprats:
Remove the sprats from the jar and cut into small pieces.
Make croutons (croutons): cut the loaf slices into small cubes and dry in the microwave or in a frying pan (just be careful not to burn them). Let the crackers cool.
Cut the tomatoes into small pieces. If there is too much liquid inside the tomato, drain the excess (or drink it)) - we don’t need a liquid salad!
Finely chop the garlic or grate it on a fine grater.
Mix all ingredients. Season the sprat salad with mayonnaise. If necessary, add a little salt.
Note: Mix the salad just before serving. Otherwise, the crackers will get wet and the taste of the dish will suffer (it will be delicious, oh no).
Sprinkle the finished salad with herbs.
Salad with sprats “Lucia”
Ingredients:
1 can of sprat in oil
1 can of olives
100 grams of cheese
2 salted or pickled cucumbers
3-4 potatoes
1 medium beet
1 onion
Mayonnaise
Preparation:
Lay out the salad in layers, coating well with mayonnaise. Grated boiled potatoes: Finely chopped onions: Grated cucumbers: Sliced sprats: Grated boiled beets: Cheese: Finely chopped olives: Cool well before serving:
Salad with cabbage and sprats
Potato salad with sprats
If you don’t know what kind of salad to prepare for the holiday table, feel free to prepare a layered salad with sprats. Despite the simplest ingredients, the salad turns out incredibly tender and tasty. All the flavors combine perfectly, and the salad looks quite festive.
To prepare a layered salad with sprats, take the necessary ingredients.
Pre-boil vegetables and eggs, cool, peel, grate on a coarse grater (whites and yolks - separately).
Mash the sprats with a fork.
Place grated potatoes in the first layer on the bottom of the dish in which you will serve the salad.
The next layer is sprats.
Place a layer of grated egg white on the sprats.
Grease the egg white with mayonnaise.
The next layer is grated processed cheese. To make it easier to grate the cheese, you can put it in the freezer for a while.
Place carrots on a layer of cheese.
The next layer is potatoes.
Grease a layer of potatoes with mayonnaise.
The next layer is grated pickled cucumber. If the cucumber is watery, it is better to squeeze out the excess liquid.
The last layer is grated yolk. Garnish the salad with a sprig of herbs and cover with cling film until serving.
Layered salad with sprats is ready. Have fun!
Delicious layered salad with sprats, the recipe for which I will present in this article, can easily complement anyone, including a holiday table. This is, in essence, a fish dish with vegetables and egg it is also great snack and how delicious salad without meat. In any case, you and your guests will not remain indifferent to this tasty and quite filling dish. At the same time, for those who monitor their health and want to know more about the ingredients from which dishes are prepared, I can recommend reading my previous article entitled “”, which I posted on my website just yesterday.
Recipes with sprats I use it quite often in my culinary practice, since I have long learned to make it using less harmful liquid smoke rather than traditional smoking methods. You can also read about cooking sprats at home on my website. I think that lovers of fish dishes will not be left indifferent because they are so tasty sprat dishes, like , memories of ancient times – or . And now it’s time to move on to the recipe for layered salad with sprats and other tasty toppings, but at the same time I want to once again remind you that this sprat salad Quite nutritious and for those who are trying to lose weight, it is advisable not to get carried away with such a salad, because if you start, it will be impossible to stop.
Layered salad with sprats, recipe
Layered salad with sprats may seem complicated only at first glance, but the recipe for its preparation is quite simple. At the same time, it turns out not only tasty, but also looks good, and does not require expensive products.
To prepare puff pastry sprat salad I use:
Sprats – 200 grams;
Potatoes – 3 pieces;
Onion – 1 piece;
Carrots – 1 piece;
Chicken eggs – 3 pieces;
Processed sausage cheese – 150 grams;
Mayonnaise – 250 grams;
Sunflower oil – 2 tablespoons.
How to prepare puff salad with sprats, step-by-step recipe with photos
To prepare a layered sprat salad, you need to boil potatoes, carrots and eggs. Grate them. Peel and fry the onion. Mash the sprats. Place all the ingredients in layers on a large dish, coating each layer with mayonnaise, and let the salad soak for several hours.
And now my step-by-step process for preparing sprat salad.
First I boil the vegetables and eggs. To do this, wash the potatoes and carrots well under warm running water. After that, without cleaning, I put them in a small saucepan, fill them with water and put them on the fire. There is no need to salt them. I put the eggs separately in a saucepan, also add water and let them cook.
I boil the eggs hard, i.e. after boiling for 7 - 8 minutes, then drain the boiling water and pour cold water over the eggs so that they cool faster and clean well.
While the carrots and potatoes are cooking, I peel the onions and rinse them under water.
I cut the peeled onion into four parts lengthwise and then into strips across.
I put a frying pan on the fire and pour two tablespoons of sunflower oil into it. When the frying pan with oil is hot, I transfer the chopped onion into it to fry.
I fry the onion over medium heat for about five minutes, stirring occasionally so that it does not burn, but only slightly browns.
I remove the frying pan with the onions from the heat, transfer the onions to a plate and leave to cool. In principle, the sunflower oil remaining on the onions does not bother me, but if you don’t like the presence of oil, then the fried onions can be transferred to a paper towel so that the excess oil can drain off.
During this time, my vegetables have been cooked; I check their readiness with the tip of a knife. If the knife fits well into the carrots and potatoes, it means they are already cooked. I drain the water from the pan and leave to cool. To cool the potatoes and carrots faster, you can take them out onto the balcony, but you should not pour cold water on them.
While the vegetables are cooling, I peel the boiled and already cooled eggs.
I put the sprats in a separate bowl. I have my own sprats, home-made, and you can find out how I prepare my home-made sprats by following this link: “”.
I mash the sprats placed in a bowl well with a fork.
I peel the cooled potatoes and carrots.
I grate the potatoes on a coarse grater.
I also grate carrots on a coarse grater.
I do the same with sausage cheese.
When I have all the ingredients prepared, I start preparing the salad.
To do this, I take a large flat plate and place all the layers on it one by one.
I put grated potatoes on the bottom of the plate and spread mayonnaise on top.
I place mashed sprats in an even layer on the potatoes and pour mayonnaise over them.
I put fried onions on the sprats, but I don’t cover them with mayonnaise.
I put a layer of carrots on top of the onions and grease them with mayonnaise.
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.
