Puff salad with sprats, potatoes, carrots and pickled cucumbers

Delicious, bright and quite satisfying! Puff salad with sprats, potatoes, carrots and pickled cucumbers will certainly delight everyone at the festive table. All ingredients in the salad are in perfect harmony and complement each other. The salad is so satisfying that it can be prepared and served as a complete dish.

Ingredients

• Canned sprats in oil - 320 g
• Potatoes - 520 g
• Pickled cucumbers - 425 g
• Onions - 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. Prepare all ingredients. Only pickled cucumbers are suitable. Barrels do not need to be used as they are very juicy. Take dill, parsley, or green onions from herbs.
2. Wash the potatoes well together with the peel. Cover with cold water and heat. Salt the potatoes a little and cook for 15-25 minutes, until tender. From the moment it boils, heat it on moderately. The cooking time depends on the variety and size of the potato. Pierce the tubers with a skewer. If they pierce easily, then the vegetables are ready. Remove the finished potatoes from the broth and cool.
3. Be sure to wash eggs before boiling. Fill with cold water. Add a pinch of salt and heat. From the moment of boiling, boil the eggs for 10 minutes, then cover with cold water and cool.
4. Throw the sprats in a colander and leave for 15-20 minutes to glass all the oil.
5. Peel, wash and dry onions with a napkin. Cut the onion into cubes.
6. Heat vegetable oil in a skillet. Add the chopped onion. Saute the onions for 4-5 minutes over medium heat, stirring occasionally with a spatula.
7. Peel and wash the carrots. Grate with a coarse grater.
8. Add carrots to sautéed onions. Stir. Fry for 4-5 minutes over medium heat, stirring occasionally with a spatula.
9. Turn the heat to low and simmer the vegetables for another 3-4 minutes, until soft. Cool to room temperature.
10. Peel and grate boiled potatoes.
11. To mold the salad, take the mold ring and place it on the plate. I used a split ring. I set the diameter to 17 cm, the height of the ring - 7.5 cm. The inner side was covered with acetate foil to easily remove the salad from the mold.
12. Place the grated potatoes in the first layer. Tamp with a spoon or potato grinder.
13. Season with salt and pepper. Brush with mayonnaise.
14. Mash the sprats with a fork.
15. Place the sprats on top of the potato layer. No mayonnaise is needed at this step. Tamp in a way convenient for you.
16. Blot pickled cucumbers with a marinade napkin. Grate with a coarse grater. If the cucumbers are very juicy, squeeze out the excess juice.
17. Arrange the grated cucumbers in the next layer. Tamp and brush with mayonnaise.
18. Fried onions with carrots have cooled down a little by this point. Place them on a cucumber layer. Tamp down. Season with a little pepper and salt. Season with mayonnaise.
19. Shell the eggs. Rub on a fine grater.
20. Place the grated eggs on a layer of carrots and onions. Tamp down. Cover the salad with plastic wrap and refrigerate for 2 hours. It is possible at night.
21. Remove the flaky salad from the refrigerator. Carefully remove the split ring. Garnish the salad with finely chopped herbs.
22. Puff salad with sprats, potatoes, carrots and pickled cucumbers is ready. Bon Appetit!