Fish and croutons salad

4 servings

40 minutes

Homemade croutons play an important role in this recipe, neutralizing the smoked flavor of the canned food. But there is one nuance: combine the croutons with the other ingredients immediately before serving, so that they do not get soggy.

Energy value per serving

• Calories: 300.3
• Proteins: 14.6g
• Fats: 19g
• Carbohydrates: 17.5g

Ingredients

• Salt: to taste
• Mayonnaise: 3 tbsp
• Canned green peas: 1 jar
• Onion: 1 pc
• Carrot: 1 pc
• Pickles: 2 pc
• Chicken egg: 3 pc
• Sprats: 1 jar
• White bread: 0.5 pc

Cooking steps

1. First, prepare the croutons. Cut half of the loaf into small cubes and dry them well in the oven. Once cooled, pour in the canned oil, mix, and let it soak.

   Required ingredients:

   • White bread: 0.5 piece
   • Sprats: 1 jar

2. Cut eggs, cucumbers, and a small onion into small cubes, add green peas and grated boiled carrots.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Pickles: 2 pieces
   • Onion: 1 piece
   • Canned green peas: 1 jar
   • Carrot: 1 piece

3. Mash the sprats, mix with croutons and the prepared mixture of eggs and vegetables, add a little salt, and season with mayonnaise. Serve immediately to prevent the croutons from losing their crunch.

   Required ingredients:

   • Sprats: 1 jar
   • White bread: 0.5 piece
   • Chicken egg: 3 pieces
   • Pickles: 2 pieces
   • Onion: 1 piece
   • Canned green peas: 1 jar
   • Carrot: 1 piece
   • Salt:  to taste
   • Mayonnaise: 3 tablespoons