Salad with Sprats in Tomato Sauce
A savory, layered salad made with boiled vegetables, eggs, and canned fish. Great as a cold appetizer or dinner option.
Updated : 28 July, 2025
Easy
About 30 min.
Ingredients
1
Sprats in tomato sauce
2
Potato
1
Carrot
2
Cucumber
2
Eggs
1
Onion
3 tablespoon
Mayonnaise
50 milliliters
Water
1 tablespoon
Vinegar 5%
1 tablespoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Always prepare salads from fully cooled ingredients. A salad made with warm components can spoil quickly.
Preparation
Step 1
Choose high-quality canned fish; the taste is key. Boil and cool the vegetables and eggs in advance. Use 9% white vinegar or any to your taste for marinating.
Step 2
Start by marinating the onion. Finely chop a peeled onion, place it in a small bowl, and pour in cold clean water. Add vinegar and sugar, stir, and let sit for 10 minutes.
Step 3
Peel the boiled and cooled vegetables. Grate the potatoes on a coarse grater. Place a ring mold on a flat plate. Spread a little mayo on the base to fix the first layer. Add grated potatoes, press down with a spoon or mold press, and spread with mayonnaise.
Step 4
Drain the onion in a sieve. Layer it over the potatoes. Take the sprats from the can (leaving the sauce behind), mash them with a fork, and add as the next layer. Press down.
Step 5
Grate the carrots coarsely and layer on top. Press and spread with mayonnaise.
Step 6
Grate the pickles, squeeze them slightly to remove excess liquid, and add over the carrots. Spread with mayo. Finally, grate the peeled eggs coarsely and add as the top layer. No need to spread mayo on top. Chill the salad in the fridge for a few hours.
Step 7
Before serving, remove the mold ring. Garnish if desired and serve. Enjoy!