Potato Salad with Sprats or Sauerkraut

⏳ Time

15 minutes + 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This salad can be made with sauerkraut. Chop the sauerkraut crosswise and rinse it lightly if it is too sour. Omit the sprats from the marinade and replace the vinegar with the brine from the sauerkraut. When preparing salads, it’s important to taste them throughout the process, as any recipe benefits from the involvement of taste buds.

Ingredients

Potato - 17.6 oz
Smelt - 26.5 oz
Onion - 2.8 oz
Sugar - 1.1 oz
Malt Vinegar - 1 fl oz
Parsley - ½ bunches
Unrefined Sunflower Oil - 2 fl oz
Chicken Broth - 1 fl oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Boil the potatoes in their skins. Peel them while they are still warm and slice into 5 mm thick pieces.

Step 2

Remove the bones from the sprat and cut 250 grams into pieces about 5-6 mm thick.

Step 3

Peel the onion and slice it very thinly with a sharp knife.

Step 4

For the marinade, blend all remaining ingredients in a blender for 2 minutes.

Step 5

Dress the salad, gently mixing it with the potatoes until a sauce forms from the marinade and potato juice. The potatoes will slightly lose their shape, but this will give the salad a cohesive and intensely flavorful taste.