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.
Calories300.3kcal
Proteins14.6grams
Fats19grams
Carbohydrates17.5grams
Salt
to taste
Mayonnaise
3
tbsp
Canned green peas
1
jar
Onion
1
pc
Carrot
1
pc
Chicken egg
3
pc
Sprats in oil
1
jar
White bread
0.5
pc
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.
- White bread: 0.5 piece
- Sprats in oil: 1 jar
2
Cut eggs, cucumbers, and a small onion into small cubes, add green peas and grated boiled carrots.
- Chicken egg: 3 pieces
- Marinated cucumbers: 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.
- Sprats in oil: 1 jar
- White bread: 0.5 piece
- Chicken egg: 3 pieces
- Marinated cucumbers: 2 pieces
- Onion: 1 piece
- Canned green peas: 1 jar
- Carrot: 1 piece
- Salt: to taste
- Mayonnaise: 3 tablespoons
