Layered salad with sprats and cheese - Chess. Home cooking and recipes Puff sprat salad

Hearty and beautiful salad. It tastes wonderful, and is prepared from inexpensive (but favorite) ingredients. Its secret is in a thoughtful sequence of layers. They complement each other correctly, shade and emphasize. If you try to arrange the salad differently, you will get a completely different effect. You can vary the types of cheese in the salad. Gouda, Estonian, and any hard cheese with a pronounced taste go well with it. It is also not necessary to use onions; you can chop green or red. In any case, it will become saturated with mayonnaise and lose its pungency.

With some skill, the ingredients can be rubbed directly onto the salad so that the shavings are as fluffy and airy as possible. And, of course, you shouldn’t press the layers together when compacting the salad. Its whole meaning lies precisely in this pleasant airiness.

Ingredients

100 grams of canned green peas
1/2 head of onion
4 tablespoons mayonnaise
100 grams of hard cheese
100 grams sprat
2 chicken eggs

Preparation

1. Place raw eggs in a saucepan with cold water and place on the stove. Boil them hard, fill with cold water, and cool.

While the eggs are cooling, take on the onions. Peel it and wash it in cold water. Using a sharp chef's knife moistened with cold water (to prevent tears from flowing), cut off half the head and then chop it finely.

2. Take the cheese and chop it. You can grate it either on a coarse or fine grater, as you like best.

3. Remove the shells from the cooled chicken eggs, make cuts and remove the yolks. While we are using the whites, grate them on a grater (you can also use a coarse or fine grater).

Now it's the turn of the egg yolks. We use them on the very top layer, so they must be beautiful. To do this, do not overcook the eggs during cooking (so as not to turn blue), but now grate them on a fine grater very carefully so that you get beautiful fluffy curls.

4. Lay out layers of salad. Take a plate or salad bowl and spread the onion in a thin layer on the bottom of the dish. Lubricate or pour mayonnaise on it.

5. Now lay out the sprats - just as they are, whole fish, without cutting into pieces.

6. Take the peas out of the jar and distribute them among the sprats. Season the peas with mayonnaise.

7. Make a layer of egg whites and cover with mayonnaise.

8. Distribute the cheese among the whites. We also coat it with mayonnaise.

9. Sprinkle with yolk and decorate with herbs. All is ready!

10. And although our salad is layered, there is no need to keep it in the refrigerator for soaking. The layers are so juicy and airy. Eat the salad right away, bon appetit!

Note to the hostess

1. It is enough to look at the calorie content of sprats and mayonnaise in some authoritative table to understand how high the nutritional value of this snack is. It would seem that you should eat it without bread, because it is already filling, but you can’t: the fat content is high. A compromise would be rye crackers made in a microwave oven or on a dry baking sheet in the oven. Those made from whole grain loaves are also suitable.

2. Among semi-hard cheeses there are many interesting varieties: salty-sharp, sweet-salty, piquant. They would be appropriate in a dish like this, but it’s difficult to grate them without bruising them. Professional chefs use the following technique: they chill both the grater and the cheese block in the freezer. After this, the chips are narrow, long, slightly twisted and therefore aesthetically pleasing.

3. When asked which peas are better, any woman will answer: brain peas are small and tender. A glass jar will allow you to determine whether the product really is, but an iron jar will hide its contents. Many have become convinced that the inscription on the label requires verification by tasting. This means that you need to give preference to glass containers or take a product that has been tried many times. Hard yellowish peas will ruin the salad; they are only suitable for vegetable soup.

Today, fish salads are no less popular than meat salads. , as a variety of canned food, are perfect for preparing a large number of simple and layered fish salads. A variety of products are used to prepare such salads. Today I want to show you how to cook.

This juicy, tasty, yet easy-to-prepare fish salad can also be prepared for a holiday table. As for decorating the salad, you can decorate it like I did - with green onion leaves, or make a more complex decoration based on your imagination. However, it can be decorated as it is known to many.

Ingredients:

Sprats - 1 jar,
Green onions - 1 pc.,
Hard cheese - 100 gr.,
Eggs - 3 pcs.,
Fresh cucumbers - 2 pcs.,
Mayonnaise,
Green onions - 50 gr.,
Salt.

Layered salad with sprats and cheese - recipe

Boil the eggs until done. Grate the hard cheese on a coarse grater.

Using the same grater, grate the cucumber and boiled eggs.

Peel and dice the onions.

Open a jar of sprats.

Wash and cut the green onions into small pieces.

Transfer the fish without oil to a separate plate.

Mash it with a fork until it becomes a pate.

Transfer the resulting fish paste to a flat bowl in which you will prepare the salad.

Coat this first layer of sprat salad with mayonnaise.

Sprinkle with onion cubes.

Place grated cucumbers on top.

Lubricate this layer of salad with mayonnaise.

Salt lightly. Place grated eggs on top.

Again at this stage of preparation, spread the mayonnaise over the salad. Add some salt.

Sprinkle the salad with grated cheese.

Layered salad with sprats, egg and cheese ready. As a garnish, sprinkle it with finely chopped green onions. Like many other puff salads, particularly fish salads, this one should be refrigerated for at least 30 minutes before serving. Enjoy your meal. I will be glad if you liked this salad recipe and will find it useful in the future.

Layered salad with sprats and cheese. Photo

When preparing a festive table, every housewife wants to pamper her guests with something delicious. Moreover, it is desirable that the prepared culinary masterpiece looks appetizing and original. A layered salad with sprats and cheese called Shakhmatka is exactly the dish that will not only decorate any holiday table, but will also pleasantly surprise everyone with its taste. My simple and step-by-step recipe with photos will help you make the dish yourself.

To prepare “Chess” you need the following ingredients:

sprats – 200 gr;
mayonnaise – 1 pack;
green peas – 1 jar;
processed cheese – 2 pcs.;
carrots – 2 pcs.;
potatoes – 4 pcs.;
chicken eggs – 3 pcs.;
black olives or sea cocktail – 1 pack.

How to cook layered salad with sprats and Chess cheese

First, you need to prepare the vegetables and eggs. Wash the potatoes and carrots and place in a separate pan. Place eggs on top of them. Fill the ingredients with water and place on fire. To prevent the eggshell from cracking, you can add a little salt to the water. The eggs must be boiled for 10 minutes after the water boils. Next, place them in a separate plate and fill with ice water. Thanks to this, they will clean very well. But continue to cook the vegetables for another 30-40 minutes.

While the eggs are cooling and the vegetables are cooking, you can prepare the first layer of salad. To do this, open a can of sprat, place the fish on a wide dish and mash well with a fork, level the layer and give it a square shape.

Peel the boiled eggs from their shells. Then, separate the whites and yolks. Grind them on the finest grater, but just do not mix the ingredients. Cool the boiled vegetables and remove the skins with a knife. Next, grate the boiled carrots on a fine grater, and grate the potatoes and processed cheese on a coarse grater.

Each layer of lettuce is smeared. Place grated processed cheese on top of the chopped sprats.

Lubricate the layer with mayonnaise and place carrots on it. Spread it evenly around the entire perimeter of the salad.

The next layer is green peas. Don't forget to grease the salad layers with mayonnaise.

The penultimate layer is potatoes. To prevent the potatoes in the salad from being bland, you can pour the oil left over from the sprats over them.

And the last layer is whites and yolks. They need to be laid out alternately in the form of a chessboard. 1 chess square is 1 tsp. chopped yolk or white.

All that remains is to decorate the salad. Black olives can be used for these purposes. Pierce each olive with a toothpick. Place them in 2 rows on both sides of the “chessboard”. Our puff salad with sprats, decorated in the form of a chessboard, is ready.

By the way, if you use olives instead of olives, the dish will look more impressive. You can eat it with boiled potatoes and vegetables. Bon appetit!

Snacks and other dishes made from sprats can be seen on almost every festive occasion. If you are going to cook something from sprat again, then make a puff salad from this fish.

Boil the potatoes in advance and then preparing this dish will take you very little time. Kiwi adds a special sweet and sour note to the salad.

Sprat puff salad is an excellent option for preparing an inexpensive and tasty salad of sprats, potatoes and cheese.

We will also add a layer of kiwi to this salad for sourness; if you don’t have it, you can replace it with pickled cucumber. A layered salad of sprats, cheese and potatoes is best formed in a cooking ring and garnished with one whole fish. The salad turns out very tasty and cute.

Taste Info Fish salads

Ingredients for two servings:

sprats in oil 0.5 cans;
kiwi 1 pc.;
hard cheese 45 g;
mayonnaise 4 tbsp. l.;
fresh herbs for decoration;
boiled potatoes 170 g (3 pcs.);
corn snacks (salted) for decoration.

How to prepare sprat salad with cheese and potatoes

Pre-cook the potatoes in their skins until tender. Grate the peeled potatoes on a fine grater. To make the layered salad look appetizing on the table, use a flat plate for it. Place a round pan in the center on this plate. This shape can be a culinary metal ring or cut such a ring from a plastic bottle.

Divide the potatoes into two mounds, one larger than the other. Place most of the grated potatoes into the pan, add a little salt and pepper. Then press the potatoes into an even layer with a fork.

Chop the sprats with a fork and add to the potatoes in the pan. Pour sprat oil over the fish layer. This oil will soak the potatoes and give them flavor. But remember, don’t pour too much oil, otherwise your salad will leak on the plate. If small streaks appear around the finished salad when serving, blot them with paper napkins.

Add a little mayonnaise to the sprats and gently smooth it out with a spoon. Then add the rest of the potatoes, and again the mayonnaise.

Peel one large kiwi fruit and cut into small cubes, place in the mold. If desired, you can replace the kiwi with pickled cucumber.

The final layer will be hard cheese. To do this, grate it on a fine grater and carefully place it in a heap on the salad. The more aromatic and fatty (45-50%) your cheese is, the tastier the salad will be.

All that remains is to carefully lift the form from the salad and decorate its top with two sprats and a leaf of fresh herbs. Patterned corn snacks can be placed around the finished puff sprat salad for decoration. The salad with layers of sprats, potatoes and cheese is ready.

If you don’t know what kind of salad to prepare for the holiday table, feel free to prepare a layered salad with sprats. Despite the simplest ingredients, the salad turns out incredibly tender and tasty. All the flavors combine perfectly, and the salad looks quite festive.

To prepare a layered salad with sprats, take the necessary ingredients.

Pre-boil vegetables and eggs, cool, peel, grate on a coarse grater (whites and yolks - separately).