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Fish in the Pond Salad with Sprats
Instructions
I prepare the ingredients. I peel the boiled vegetables and shell the eggs. Instead of shop-bought mayonnaise it is better to make homemade mayonnaise – it is more natural and tastier.
I grate the boiled carrot on a vegetable grater.
In the same way I grate the boiled potatoes.
On the same grater I grate the boiled chicken eggs.
I pass the cheese through the vegetable grater.
I mash the sprats with a fork. I set aside a few whole little fish for decoration.
Using a pastry ring, I shape the salad. As the first layer I lay out the potato, spread it evenly and cover it with a net of mayonnaise.
Next comes a layer of grated carrot with a mayonnaise net.
From the mashed sprats I form the next layer and cover it with mayonnaise.
Then come the grated chicken eggs under a mayonnaise net.
The final layer is grated cheese.
I decorate the salad with chopped green onions and whole sprats – they are arranged like "little fish in a pond". I put the salad in the refrigerator for an hour so it soaks well. I remove the pastry ring and serve.Enjoy your meal!
Tips
- 1
A PASTRY RING is the key to a perfect shape. Without it the salad will "spread", the layers will mix, and the decoration will lose its effect.
- 2
APPLY THE MAYONNAISE AS A NET from a piping bag or a bag with a snipped corner – this way it soaks the layer evenly rather than clumping together.
- 3
USE SPRATS IN OIL – drain the oil before using them, otherwise the salad will turn out "greasy". Keep a few whole little fish for the recognisable decoration.
- 4
SOAK FOR 1 HOUR at the minimum – the layers will "make friends" and the mayonnaise will soak through all the ingredients. Better still – 2–3 hours in the refrigerator. The same principle works in other layered salads.
Video
FAQ
Which sprats should I choose? +
Look for sprats in oil with the composition "smoked Baltic sprat, vegetable oil, salt". Latvian and Estonian producers are the classics of quality ("Riga Gold", "Kaija"). Check that the fish are whole and golden in colour, with no crumbs or "mush". As for shelf life – the fresher the better (two years at most). Sprats in oil are for salads; those in tomato sauce are not suitable. The size of the fish should be even and medium, while larger ones are better for decorating the "pond". Avoid "surrogate" sprats with additives – only natural smoked fish in oil.
Can I use a different fish? +
Alternatives: saury in oil (closer to "Mimosa" in taste), canned tuna (more dietetic), smoked mackerel (fillet, boneless – a "smoky" accent), lightly salted salmon (a premium option, for a celebration). But it is the sprats that give the characteristic "smoky-sweet" taste – the salad's signature. For a children's version, replace it with boiled chicken breast or turkey. For a fasting (Lenten) version – boiled mushrooms with pickled onion. For vegans, replace the fish and mayonnaise with tofu and soy mayonnaise.
How long does the salad keep? +
In the refrigerator in a closed container – 1–2 days. Make it 2–3 hours before serving for ideal soaking. The next day the taste is brighter, but the cheese on top may "dry out" – cover it with cling film. I do not recommend keeping a salad with mayonnaise for longer than 48 hours – homemade mayonnaise spoils quickly, while shop-bought mayonnaise contains preservatives but loses its fresh taste. It cannot be frozen – the vegetables and eggs will separate after thawing. The best option is to make it in portions whenever there is an occasion.
What should I serve it with? +
A holiday classic: as an appetiser with strong drinks (vodka, cognac, dry wine). With black or grey bread, toast or crackers. With hot dishes as the main salad. For the New Year and wedding table – with a decorative presentation. For a buffet – in portions in small moulds or on tartlets. With herbs (dill, parsley, green onion) for freshness. With boiled potatoes "in their jackets" – country-style. For a "children's version" – replace the mayonnaise with yoghurt and the sprats with tuna.
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