Vinegret with sprats
88 60 минут 4 порции
Vinaigrettes like to serve it with fish, it was opened to my mother, opened the jar any fish type mackerel and served the salad on a platter... Delicious! Today I was served the family with Riga sprats, since I live in Latvia.
Ingredients for Vinegret with sprats
- Beets - 4 PCs
- Potatoes - 3 PCs
- Carrots - 3 PCs
- Red onion - 1 piece
- Garlic - 1.5 tooth.
- Soy sauce - 1 tbsp
- Olive oil - 4 tbsp
- Mustard - 1 tbsp
- Vinegar - 1 tbsp
- Leek - 0,25 PCs
- Sprats - 0,5 ban.
Step by step instruction of cooking Vinegret with sprats
Cook, clean vegetables. A nice beet, huh was little, in the process added a fourth for balance.
Cut into small cubes.
Pour into a deep bowl, mix well.
Dressing. Pour in the oil 3-4 tablespoons.
A spoon of mustard with the seeds. If normal, then smaller.
Vinegar or lemon juice. Mix well.
Chop finely onion, garlic.
Pour in the dressing.
Salt instead of soy sauce.
I used the Light from TM "Kikkoman".
Beat with a blender into a homogeneous mass.
Vegetables out onto a plate to serve, pour with the dressing.
Sprats were already without tails.
To catch out of the oil and decorate the salad on top.
Green onions or in this case leeks finely chopped.
Sprinkle on vinaigrette.
Or mix a salad with dressing and apply a La carte. I showed next to the platter. Also serve with fish.
If made in advance - you can put in the fridge.