Salad with sprats and potatoes

Delicious and nutritious fish salad, which, thanks to the interesting smoked taste of sprat, can also be put on a festive table. Layering the puff salad with sprats and potatoes in layers using a culinary ring will give it a neat and beautiful look.

Ingredients

• Potatoes - 300 g
• Sprats - 240 g (1 can)
• Eggs - 3 pcs.
• Sweet pepper - 200 g
• Carrots - 150 g
• Onions - 100 g
• Mayonnaise - 50 g
• Vegetable oil - 2 tbsp. spoons
• Salt to taste
• Olives
• Parsley

Directions

1. Prepare all the ingredients for the sprat and potato salad. Boil the potatoes "in their skins", cool and peel them. Boil the eggs and peel them too.
2. Fry onions and carrots in a frying pan in a little vegetable oil.
3. Transfer the sprats from the jar to a deep plate and mash with a fork into a more or less homogeneous mass. You can pour the oil out of the can, we don't need it.
4. Place a culinary ring or a split form on a flat plate, since we will lay out the salad in layers. I got three servings of salad (rings with a diameter of 10 cm). Place cooled boiled potatoes grated on a coarse grater at the bottom of the plate.
5. Thinly grease the potatoes with mayonnaise, salt a little. The calorie content of the dressing can be reduced by taking a lower fat mayonnaise.
6. Place chopped sprats on top. Coat each layer with mayonnaise.
7. The next layer is fried onions and carrots, and again mayonnaise.
8. Next, put the sweet pepper, peeled and cut into small cubes.
9. With the last layer, lay out the egg whites, grated on a fine grater. Season the eggs with a little salt.
10. Next, garnish the salad with egg yolks, parsley and chopped olives.
11. Carefully remove the cooking ring and chill the sprat salad in the refrigerator for at least 3 hours.