Spruce salad

Cut Borodino bread into small cubes or thin bars. Dry in the oven. Pour crumbs with oil from sprats, let soak for 5-10 minutes. Stretch the sprats with a fork. Grate the cheese on a fine grater. Combine sprats, grated cheese, crumbs, canned beans and corn (without liquid), squeeze garlic through the press. Season with mayonnaise, stir and serve immediately so that the crackers are not soaked. You can sprinkle finely chopped greens to taste.