A step-by-step recipe with a photo of making salad from sprat, eggs and cucumbers at home. Treats for a festive and everyday table. Calorie content and video recipe.
Many people know the original combination of sprats with fresh cucumber. These foods are usually served on croutons or on slices of white bread. But these ingredients make a delicious and spectacular salad of sprat, eggs and cucumbers. Moderately high-calorie, juicy and satisfying, it will be included in your menu, both festive and everyday. Boiled eggs and cucumbers complement the fishy flavor of the salad. Such food will be eaten with pleasure even by those who do not like fish dishes. Another advantage of such a salad is off-season, tk. essential products are sold all year round. In addition, frozen cucumbers in pieces can be used in the recipe. You can supplement this dish with fresh green onion feathers. And if you don't have enough satiety, add boiled potatoes.
The main highlight in the recipe with a photo is good quality sprats. the taste of the snack depends on it. It will seem to some that sprats are not useful, because it is a smoked product, which is already harmful. And high-calorie, tk. is in the oil. However, on the other hand, 100 g of sprat contains 1/3 of the daily intake of calcium. In addition, they contain a rare but important trace element like chromium, which regulates blood glucose levels. The main thing is to know when to stop, and then these canned food will not bring any harm to the body.
See also how to make a salad with sprat, Korean carrots, cheese, and eggs.
- Caloric content per 100 g - 236 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Sprats in oil - 1 can
- Mayonnaise - for dressing
- Cucumbers - 1 pc.
- Eggs - 2 pcs.
- Salt - pinch or to taste
Step-by-step preparation of salad from sprat, eggs and cucumbers, recipe with photo:
1. Wash the cucumbers under running water and dry with a paper towel. Cut off the ends on both sides and cut the gherkins in a convenient way: into cubes, straws, bars.
2. Pre-boil the eggs to a steep consistency. To do this, dip them into a saucepan, fill them with cold water and send them to the stove. After boiling, heat it moderately and cook for 8 minutes. Transfer them to ice water and leave to cool. Then peel, cut into pieces and send to a bowl of cucumbers.
3. Remove the sprats from the jar. Blot the fish with a paper towel and cut into medium sized pieces. If the canned fish jar remains open, store it in the refrigerator for no more than 2-3 days.
4. Add mayonnaise and salt to the food to taste.
5. Toss the salad of sprats, eggs and cucumbers. Chill it in the refrigerator for 15 minutes and serve. It can be served on croutons, in small portioned dishes, in tartlets.
See also a video recipe on how to make a salad with sprats.
