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Let the vegetables cook until done. It is worth noting that all vegetables can be cooked in one pan, in order to save dishes. The only downside to this may be that the potatoes and carrots will be colored by the beets. But in a layered salad this doesn't really matter. Leave the finished vegetables to cool, then peel them. Grind all the vegetables on a grater, but separately. Open the jar of sprats and drain the oil. We remove the fish itself from the jar and cut off the tails. Chop the sprats with a fork. Now we need to decide how exactly we will lay out our salad: in a ring, or just in a salad bowl. Place grated potatoes on the bottom. We spread only ½ of the total potatoes.
Spread a thin layer of mayonnaise on top of the potato layer.
Place a layer of sprat on the beets.
Then we repeat the potato layers.
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If you, like me, are a fan of holiday fish salads, then you have probably already conducted culinary experiments with the well-known and generally accepted appetizer dish “Herring under a fur coat.” More than once I tried to fantasize about the classic composition of ingredients: I swapped layers, included new products and replaced old ones with exotic ones.
The most successful trick is the transformation of “Herring under a fur coat” into the salad “Sprats under a fur coat”. The recipe differs from the classic one by adding chicken eggs and replacing salted herring with canned sprat.
So, stock up on the products from the list.
Prepare food for cooking. Peel the vegetable bouquet, open the canned food, remove the eggs from the shell, and the cheese from the foil.
Grate the potatoes on a coarse grater.
Spread the grated potatoes in a serving dish in a main layer. To serve, I chose a capacious herring holder.
Coat the potato layer with mayonnaise.
Sprats must be mashed with a fork.
Then add chopped onions to the sprats. To prevent the onion from becoming bitter, sprinkle it with lemon juice.
Mix the sprats well with the onions pickled in lemon.
Pressing lightly with a spoon, spread the canned fish in a second layer on top of the potato layer.
Pass chicken eggs through a coarse grater.
Cover the sprat layer with a layer of grated eggs.
Soak the egg layer with a light layer of mayonnaise.
Grate the boiled carrots on a coarse grater. There is an option when vegetables are chopped into small cubes for the “fur coat”. I'm more comfortable with grated ingredients. This “fur coat” turns out to be especially tender. The layers just melt in your mouth.
Cover the carrots with a layer of eggs and mayonnaise.
Light dabs of mayonnaise.
Grate the boiled beets.
Cover the carrot layer with a final beet layer.
Decorate the “Sprats under a fur coat” salad. My choice is a mayonnaise pattern of scales, parsley instead of a tail and fins, a head of grated cheese and a carrot eye. Did you like it?
My fish goes into the refrigerator to soak.
The successfully started fishing day smoothly flowed into a festive fish dinner.
Detailed description: recipe for sprats salad under a fur coat from a chef for gourmets and housewives from various sources.
The total calorie content is calculated only partially and does not include a composition for which it was not possible to calculate the calorie content: Sprats
Total:
Step-by-step preparation
Step 1:
Ingredients
Step 2:
Boil eggs, potatoes and carrots
Step 3:
Peel eggs, separate whites from yolks
Step 4:
Grate whites, potatoes and carrots on a coarse grater
Step 5:
Chop the onion and mix with mayonnaise
Step 6:
Mash the sprats with a fork
Step 7:
Layers are ready
Step 8:
Now let's take the jar
Step 9:
Cut off the lid from it
Step 10:
Step 11:
Place a ring on the plate
Step 12:
And lay out the sprats in layers, tamping them with a potato masher.
Step 13:
Potato
Step 14:
carrots, protein, spreading each layer with mayonnaise
Step 15:
Step 16:
Lightly salt potatoes and carrots
Step 17:
Decorate the top layer with chopped yolk
Step 18:
Use a napkin to remove any “floated” oil from the bottom of the plate. Carefully remove the ring. Garnish the plate with fresh dill.
What drinks can you use with:
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To make the radish in the salad tastier...
Radish in a salad will taste better if you mix it with onions, previously fried in vegetable oil.
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To remove the bitterness from onions...
The taste of raw onions in a salad will become more delicate and pleasant if you place the chopped onions in a colander and pour boiling water over them. All the bitterness will go away from the onion.
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To make carrots better digestible.
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How to cook potatoes for salad.
In all salads that require boiled potatoes, put the potatoes that were boiled in their skins.
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How to cook beets faster
In order for the beets to cook faster (become soft), you need to boil them to such an extent that when tested with a fork they are still a little hard, remove from the heat and add very cold water. The beets will become soft...
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Calorie content of foods possible in the dish
- Jacket potatoes – 74 kcal/100g
- Fried potatoes – 192 kcal/100g
- Ripe potatoes – 80 kcal/100g
- Boiled potatoes – 82 kcal/100g
- Baked potatoes – 70 kcal/100g
- Mashed potatoes – 380 kcal/100g
- Egg white – 45 kcal/100g
- Egg yolk – 352 kcal/100g
- Egg powder – 542 kcal/100g
- Chicken egg – 157 kcal/100g
- Ostrich egg – 118 kcal/100g
- Carrots – 33 kcal/100g
- Boiled carrots – 25 kcal/100g
- Dried carrots – 275 kcal/100g
- Dill greens – 38 kcal/100g
- Mayonnaise – 300 kcal/100g
- Mayonnaise “Provencal” – 627 kcal/100g
- Light mayonnaise – 260 kcal/100g
- Salad mayonnaise 50% fat content – 502 kcal/100g
- Table mayonnaise – 627 kcal/100g
- Sprats – 363 kcal/100g
- Onions – 41 kcal/100g
- Ground hot pepper – 21 kcal/100g
- Table salt – 0 kcal/100g
Read also: Simple salad recipes with photos made from crab sticks
Calorie content of products: Sprats, Potatoes, Eggs, Carrots, Onions, Mayonnaise, Salt, Ground hot pepper, Dill
INGREDIENTS
- 1 can of sprat
- ½ onion
- 3 potatoes
- 3 carrots
- 2 beets
- 4 pickled cucumbers
- 1 egg
- 50 g hard cheese
- 4 cloves garlic
- 200 g Calve Lung
STEP-BY-STEP COOKING RECIPE
Step 1
Prepare all the necessary products.
Step 2
Boil carrots, potatoes, beets in their skins, cool, peel, grate carrots and potatoes on a coarse grater, beets on a fine grater. Boil the egg hard, cool, peel, grate on a coarse grater. Grate the cheese on a coarse grater. Cut the onions and cucumbers into small cubes. Finely chop the garlic. Drain the sprats in a colander to drain the oil, mash with a fork.
Step 3
Layer on a flat dish sprats, onions, Calve Light, potatoes, Calve Light, carrots, Calve Light, cucumber, egg, Calve Light, cheese.
Step 4
Separately mix the beets with Calve light and garlic. Place on top of salad. Place in the refrigerator for 2 hours.
Cooking time
Number of servings
Difficulty of preparation
Number of calories
Source
If you notice an error or inaccuracy, please write a comment, we will definitely respond.
RELATED MATERIALS
Ingredients:
- Sprats - 150 Grams
- Potatoes - 2 pieces
- Carrot - 1 piece
- Beetroot - 1/2 Pieces
- Eggs - 2 pieces
- Mayonnaise - 2 tbsp. spoons
Number of servings: 3
How to prepare “Sprats under a fur coat” salad”
1. Prepare all the necessary ingredients. Boil potatoes, carrots and beets in their skins until tender. I cook everything in one pan, 30 minutes after boiling I take out the potatoes, after another 10 minutes - the carrots, and then cook the beets for another 30-40 minutes
2. Place grated potatoes on the bottom of a deep plate. Lubricate with mayonnaise or simply make a mayonnaise mesh
3. Then spread the sprats in an even layer - and again mayonnaise
4. The third layer will be carrots, grated on a fine grater.
5. Grate the hard-boiled eggs on a fine grater and place them on the carrots, make a mayonnaise mesh on top
6. On top, as in a regular herring under a fur coat, place finely grated beets
7. Decorate the salad as you wish
