A very tasty salad with sprats

Canned foods like sprats in oil have always been popular. Housewives use them to make holiday sandwiches and salads.

Today we'll share with you a simple recipe for a delicious sprat salad. This treat is perfect for any holiday table, not to mention everyday lunches or dinners. This delicious sprat salad will delight your guests, and you'll be sure to receive nothing but compliments.

For the salad, you should pre-boil the root vegetables—potatoes, carrots, and beets. Also, hard-boil the eggs and let them cool.

The ingredients for today's dish are very affordable; read the full list below in the step-by-step recipe with photos.

Ingredients:

sprats in oil – 130 grams;
potatoes – 100 grams;
beetroot – 80 grams;
carrots – 80 grams;
chicken eggs – 1 pc.;
pickled cucumbers – 80 grams;
mayonnaise – 80-100 grams;
salt – to taste.

How to make a salad with sprats

Uncork the can of sprats, remove the fish from the oil, and, if desired, place them on paper towels to remove excess oil. Mash the sprats with a fork and arrange them as the first layer.

Cool the boiled potatoes and grate them. Place a layer of potatoes on top of the sprats and spread with a little mayonnaise. This layer can be lightly salted.

Dice the pickled cucumber and place it on top of the potatoes. Spread a little mayonnaise on the cucumber layer.

Boil the carrots, peel them, and grate them. The carrot layer will be next. Soak it in the sauce as well.

Cook the beets until done, peel and grate them on a regular grater, place them in the salad on top of the carrots, and also coat with mayonnaise.

Finally, grate the chicken egg and layer it on top. The salad is ready; it just needs to chill in the refrigerator for a bit. Refrigerate for 15-20 minutes, then serve.

The salad is flavorful thanks to the sprats and delicious thanks to the vegetables. The pickled cucumber plays a key role – it adds a piquant tartness to the salad. Enjoy!