Vinaigrette with sprat

Wrap the potatoes, beets, and carrots in foil and send them to an oven preheated to 200 degrees.

Roast the vegetables until soft. This will take from 40 minutes to one and a half hours, depending on the size of the vegetables.

Blanch the peas in salted boiling water for one minute.

Peel and dice the prepared vegetables into small cubes.

Also chop the onion.

Remove the thick stems of the dill and chop the branches.

Mix the prepared vegetables, peas, and dill, dress the salad with oil and add salt.

Before adding a portion of regular vinaigrette with spicy salted fish, it needs to be slightly prepared.

Remove the head, entrails, and fins of the sprat. Use fingers to separate the fillet from the spine. If the sprat is too salty, it can be soaked in milk for a few hours.

We place the cleaned and soaked (if necessary) fillet in a bowl and drizzle with vegetable oil. After a couple of hours, the sprat can adorn the most popular Russian salad.

Take the ready salad and decorate it with fish.