Potato and Sprat Salad

Ingredients

• New Potatoes 30 oz
• Spanish onions 1 head
• Dill 0 oz
• Scallions 0 oz
• Sweet Pepper 2 pieces
• Sprats 5 oz
• Rye Bread 5 oz
• Unrefined Sunflower Oil 0 fl oz
• "Sloboda Sunflower Oil for Frying and Salads" 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Boil young potatoes in salted water until tender.

Step 2

Roast the bell peppers in the oven until the sides are blackened, then peel and chop them coarsely.

Step 3

Cut the Borodinsky bread into cubes and fry them in sunflower oil.

Step 4

Slice the potatoes in half, cut the red onion into wedges, mix them together, add some chopped green onions and dill, season with salt and pepper, and dress with fragrant oil.

Step 5

Place the salad in a serving plate, top it with the sprat fillets and bell pepper, and sprinkle with Borodinsky croutons and herbs.