Mimosa salad with sprats

6 servings
40 min

You've probably tried at least once to make Mimosa salad with canned saira, pink salmon or sardine. I want to invite you to try to repeat this recipe with sprats, an inexpensive and very successful option. For the festive table, Mimosa salad with sprats can be arranged in portions in small cups or creams so that all layers of salad can be seen. You can also use a split cake tin to assemble the salad, or assemble the dish in a salad bowl. Let's start preparing Mimoz salad with sprats by preparing the ingredients: boil eggs, potatoes and carrots in advance. Cool and clean them. We rub the peeled carrots and potatoes on a coarse grater. Boiled eggs are divided into proteins and yolks. Peel onions from husks, finely chop. So that the onion does not mustard, it must be covered with boiling water. Also, the onion can be marinated by adding a couple of tablespoons of 6% vinegar, half a teaspoon of salt and a teaspoon of sugar to the boiling water (in this case, we leave the onion to marinate for 15 minutes). We start assembling. We will rinse the layers of lettuce with mayonnaise, but not all, since sprats are quite fatty and nutritious fish. Spread Mimosa salad with sprats in layers in the following order:
1. Boiled potatoes grated on coarse grater.

2. Sprats crushed with fork with a small amount of oil from sprays.

3. Finely chopped bulb onions (marinated in vinegar if desired) .

4. Mayonnaise layer.

5. Boiled carrots grated on coarse grater.

6. Egg squirrels grated on coarse grater.

7. Mayonnaise layer.

8. We decorate the salad with herbs and eggs grated on a fine grater. You can decorate the salad at will, as soon as your imagination allows. In the classic version, stems and leaves of the Mimoz flower are laid out from green onions and dill. Then in small piles we lay out the yolk grated on a fine grater, forming inflorescences of Mimosa. Pleasant appetite!