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Sprat salad with croutons: simple and tasty. Video
Canned sprats are ideal for making a quick snack and the main ingredient in a hearty fish salad. Add crunchy croutons, fresh vegetables, pickles, or legumes to these for a great, complete meal.
Sprat salad with croutons: video recipe
The classic recipe for sprat salad with croutons
Ingredients: – 1 can of sprat (160-190 g); – 1/2 white loaf; – 3 chicken eggs; – 1 onion; – 2 pickled cucumbers; – 1 can of canned green peas (400 g); – 1 carrot; – 3 tbsp. l. mayonnaise; – salt.
For the recipe, you can also take ready-made crackers, for example, with the taste of salmon and cheese, herbs or with the aroma of haze. In this case, do not add salt to the salad.
Cut the bread into small cubes of about the same size. Spread them in a one-dimensional layer on a dry baking sheet and place it in an oven preheated to 180 degrees. Dry the croutons for 10-15 minutes, then cool and fill with the oily liquid drained from a jar of sprats. Leave them soaked in the fish sauce while you cook the rest of the ingredients.
Hard boil the eggs, peel them and chop finely or mash with a fork. Boil the carrots until tender, grate or chop thinly. Mash the sprats, chop the peeled onion and pickled cucumbers, transfer the green peas to a colander. Combine all the ingredients in one deep plate. Put the croutons last in the salad, then season it with mayonnaise and salt to taste. Serve immediately until the bread turns into porridge.
A simple and quick salad with sprats and croutons
Ingredients: – 1 can of sprat (160 g); – 100 g of rye bread; – 250 g of red cherry tomatoes; – 1 can of pitted olives.
You can use regular tomatoes, but not necessarily sour varieties, such as pink or “bovine heart”
Fry the sliced bread in a dry skillet at maximum temperature, stirring constantly with a spatula to prevent it from burning. Drain the juice from the olives. Cut them and the cherry tomatoes into longitudinal halves. Remove oil from sprat. Gently place the fish in a heap on a plate along with the vegetables, sprinkle with croutons around and a little on top and serve immediately as a snack.
Sprat salad with croutons, beans and cheese
Ingredients: – 1 can of sprat (190-240 g); – 0,5 loaves of Borodino bread; – 1 small can of canned corn (225 g); – 0,5 cans of canned white beans (200–230 g); – 100 g hard cheese; – 2 cloves of garlic; – 2-3 tbsp. l. mayonnaise; – 4 feathers of green onions.
Make square brown bread croutons in a skillet or oven. Pour fish oil with sprat on them, and crush the fish themselves with a fork, but not to a state of pate. Strain the beans and corn. Crush the garlic in a special press. Grate the cheese. Mix all the ingredients in one bowl, season with mayonnaise and sprinkle with green onion rings.