Layered salad with sprats, potatoes, carrots and pickled cucumbers

Delicious, bright and quite satisfying! Layered salad with sprats, potatoes, carrots and pickled cucumbers will certainly please everyone at the festive table. All the ingredients in the salad perfectly harmonize and complement each other. The salad is so satisfying that it can be prepared and served as a full meal.

Ingredients

• Canned sprats in oil - 320 g
• Potato - 520 g
• Pickled cucumbers - 425 g
• Carrot - 200 g
• Onion - 260 g
• Eggs - 7 pcs.
• Mayonnaise - 160 g
• Vegetable oil for frying - 50 ml
• Fresh greens - 20 g
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Wash potatoes well with skins. Fill with cold water and send to a strong fire. Lightly salt the potatoes and cook for 15-25 minutes, until tender. From the moment of boiling, make a moderate fire. Boiling time depends on the variety and size of potatoes. Pierce the tubers with a skewer. If they pierce easily, the vegetables are ready. Remove the cooked potatoes from the broth and cool.
2. Be sure to wash the eggs before cooking. Fill with cold water. Add a pinch of salt and send to the fire. From the moment of boiling, boil the eggs for 10 minutes, then cover with cold water and cool.
3. Throw the sprats in a colander and leave for 15-20 minutes to drain all the oil.
4. Peel the onion, wash and pat dry with a paper towel. Cut the onion into cubes.
5. Heat vegetable oil in a frying pan. Add chopped onion. Fry the onion for 4-5 minutes over medium heat, stirring with a spatula.
6. Peel and wash carrots. Grate on a large grater.
7. Add carrots to fried onions. Stir. Fry for 4-5 minutes over medium heat, stirring with a spatula.
8. Make a small fire and simmer the vegetables for another 3-4 minutes, until soft. Cool to room temperature.
9. Peel the boiled potatoes and grate on a coarse grater.
10. To form a salad, take a forming ring, place it on a plate. I used a split ring. I set the diameter to 17 cm, the height of the ring is 7.5 cm. I covered the inside with an acetate film to easily remove the salad from the mold.
11. Put the grated potatoes in the first layer. Compact with a spoon or potato masher.
12. Salt and pepper a little. Lubricate with mayonnaise.
13. Mash the sprats with a fork.
14. Lay the sprats on the potato layer. Mayonnaise is not needed for this step. Tamp down in a way convenient for you.
15. Blot the pickled cucumbers with a marinade towel. Grate on a large grater. If the cucumbers are very juicy, squeeze out the excess juice.
16. Lay out the grated cucumbers in the next layer. Tamp and grease with mayonnaise.
17. Fried onions with carrots have cooled down a bit by this point. Put them on the cucumber layer. Tamp down. A little pepper and salt. Top up with mayonnaise.
18. Peel off the shells of the eggs. Grate on a fine grater.
19. Lay the grated eggs on top of the carrot and onion layer. Tamp down. Cover the salad with cling film and refrigerate for 2 hours. It is possible for the night.
20. Remove the layered salad from the refrigerator. Carefully remove the split ring. Garnish the salad with finely chopped greens.
21. Layered salad with sprats, potatoes, carrots and pickled cucumbers is ready. Bon appetit!