Fish is an indispensable part of a balanced menu. It is rich in phosphorus and sodium, contains an easily digestible protein and a complex of polyunsaturated fatty acids. A variety of salads will help to introduce a healthy product into the diet. The most accessible and useful fish component is sprat, which is more often used canned or salted.
Sprat salad in tomato sauce: a step by step recipe
The dish is prepared quickly and easily, it is quite capable of replacing a traditional dinner. The salad is best served with rye or gray bread, it turns out to be quite satisfying. Calorie content can be easily reduced by reducing the amount of mayonnaise. Boiled rice can be replaced with potatoes, the dish will turn out to be no less tasty.
Ingredients:
- 300 g canned sprat in tomato sauce;
- 300 g of boiled round grain rice;
- 1 egg;
- 200 g of pickled cucumbers;
- 200 g mayonnaise;
- 1 onion;
- 1 tbsp. l. apple cider vinegar;
- freshly ground black pepper to taste.
Rinse the rice, pour in a double portion of water, cook in a saucepan or a special rice cooker until the grains are soft. During this time, the product must completely absorb the liquid. Place the rice in the refrigerator to cool completely. It is undesirable to add hot and even warm foods to the salad, the dish will quickly deteriorate, and its taste will suffer.
Mash the canned sprat with a fork, drain the excess liquid from the jar into a separate container. Peel the onion and chop finely, then pour over the apple cider vinegar. After 10 minutes, squeeze the rings, they will become softer and lose their burning taste. Cut the cucumbers into cubes, in the same way chop the hard-boiled and cooled egg.
Mix mayonnaise with a small amount of tomato sauce from a jar, stir until smooth. Combine rice, sprat, pickles and onions in a large bowl, add mayonnaise sauce and freshly ground black pepper. Mix the products thoroughly and put them in a nice salad bowl. Refrigerate until serving.
Potato sprat salad: a step-by-step recipe
Potatoes go well with spicy salted small fish and onions. Wine vinegar, fresh parsley and freshly ground black pepper will add spice to the salad. You can experiment with herbs and spices, for example, parsley should be replaced with celery or caraway seeds.
Ingredients:
- 6 medium-sized potatoes;
- 100 g sprat sprat;
- 2 red onions;
- fresh parsley;
- 2 tbsp. l. wine vinegar;
- salt;
- freshly ground black pepper.
Boil potatoes, peel or bake. Peel the tubers, cut the potatoes into cubes. Cut the sprat by removing the ridge, head and tail. Divide the carcass into 2 fillets. Peel the onion, chop into thin rings, wash the parsley, dry and chop finely.
Put potato cubes in a salad bowl, salt and pepper, add onions. Mix everything. Top with sprat fillet, sprinkle with wine vinegar, sprinkle with finely chopped parsley. Place the salad in the refrigerator for 10-15 minutes before serving.
Festive salad
This dish is perfect for special occasions. A complex multicomponent salad looks spectacular in the photo, thanks to the large amount of fresh vegetables, the number of calories is small - about 105 units per 100 g of the finished product.
Ingredients:
- 100 g sprat sprat;
- 2 eggs;
- 1 fresh cucumber;
- 1 ripe, moderately juicy tomato
- 2 medium potatoes;
- 1 carrot;
- 3 tbsp. l. canned green peas;
- 0.5 cups mayonnaise;
- a handful of pitted black olives;
- a few feathers of green onions;
- salt;
- freshly ground black pepper;
- fresh parsley and dill.
Boil jacket potatoes, eggs and carrots. Peel the root vegetables, cut into cubes, chop the eggs in the same way. Rinse greens, dry and chop finely. Cut the sprat into fillets, removing the heads, tails and bones. You don't need to peel a young cucumber, but it is better to remove the dense tough skin from a mature vegetable. Pour boiling water over the tomato, remove the skin. Cut the fruit in half and carefully remove the seeds. Set aside a couple of slices for decoration, cut the rest of the pulp into pieces.
Put potatoes, carrots and egg in a deep bowl, add diced cucumber, herbs, thinly chopped onion, tomato slices, olives and canned peas. Season the salad and season with mayonnaise. Add salt very carefully, because some of the ingredients in the dish already contain it. Put the salad on a plate in the form of a slide, place the sprat fillet on top. Decorate with parsley sprigs and thin tomato slices.
Original salad with sprat and boiled vegetables
An interesting and very healthy dish. Best served chilled with rye bread.
Ingredients:
- 6 spicy salted kilka;
- 2 medium potatoes;
- 1 juicy sweet carrot;
- 3 pickled cucumbers;
- 30 ml mayonnaise;
- 1 juicy green apple;
- 2 tbsp. l. canned green peas;
- 1 egg;
- salt and ground black pepper to taste;
- freshly squeezed lemon juice;
- parsley for decoration.
Wash potatoes and carrots with a brush, boil in a peel until tender. Cool, peel, cut into small cubes. Grind pickled cucumbers in the same way. Hard boil the egg, cool in water, peel and cut into thin slices or circles.
Cut off the heads and tails of the salted sprat, divide the carcasses in half and carefully remove the ridge. Peel the apple, core it, chop the fruit into very thin strips or grate on a coarse grater. To prevent the apple pulp from darkening, sprinkle it with lemon juice.
Put potatoes and carrots in a salad bowl, add pickled cucumbers and green peas. Mix everything and salt a little. Mix apples with mayonnaise, spread the resulting mass in an even layer on a flat dish. Lay the potato salad on top. The last layer is sprat fillet and slices of boiled eggs. Decorate with fresh parsley sprigs. Sprinkle each serving with freshly ground black pepper before meals.
Light salad with sprat and croutons
Seafood lovers will surely love the salad with sprat in tomato sauce and seaweed. It is rich in iodine and phosphorus and is suitable for a low-calorie dinner or a simple snack.
Ingredients:
- 1 can of sprat in tomato sauce;
- 250 g of seaweed;
- 3 eggs;
- A handful of crackers (preferably rye);
- mayonnaise.
Drain the brine from the jar with seaweed, put the seaweed in a salad bowl. Add sprat, pre-mashed with a fork. Peel hard-boiled eggs and chop finely. Add mayonnaise and croutons, mix everything. Divide the salad into bowls and serve until the toasted bread is soaked.
Classic salad with sprat for the winter: tasty and simple
Sprat blanks are an interesting and unusual solution that allows you to save time on cooking. The blanks can be used as a cold snack, spread on sandwiches, added to soup or pasta sauce. At home, salads are often prepared from salted sprat with a variety of vegetables: tomatoes, sweet or hot peppers, eggplants, zucchini, onions.
Ingredients:
- 3 kg sprat;
- 500 g of juicy sweet carrots;
- 500 g of beets;
- 500 g of onions;
- 3 kg of ripe meaty tomatoes;
- 1 cup refined vegetable oil
- 1 cup of sugar;
- 3 tbsp. l. salt;
- 1 tbsp. l. 70% vinegar.
Cut the sprat by removing the heads, tails and ridges. Wash and dry the vegetables, remove the skin from the tomatoes, chop the pulp in a blender or mince. Cut the carrots and beets into cubes, chop the onion.
Put vegetables in a saucepan and place on the stove. Cook for 1 hour over moderate heat, without covering. Put sprat, sugar and salt in a saucepan, simmer all together for another 60 minutes. Add vinegar 5 minutes until tender and stir. Arrange the finished salad in sterilized jars, roll up the lids, turn over on a towel, cover warmly and leave to cool completely. Store the salad in any cool place; it is placed in the refrigerator only after opening the cans.
