150 g of spiced sprats
4 boiled potatoes
200 g of boiled beetroot
200 g of sweet apple
4 boiled eggs
Chopped dill
Dressing:
150 g of sour cream
100 g of mayonnaise
1 tsp of mustard
1 tsp of horseradish
Mix the ingredients together for the dressing and season with a pinch of salt. Place a few of the sprats aside to later fillet and garnish the top of the salad with. Slice the remaining fish into thin strips. Layer the salad ingredients in a large bowl or several smaller individual bowls. You can choose for yourself what order to layer the ingredients in. Sprinkle dill between the layers. Add half of the dressing to the middle of the salad and pour the other half over the top. Garnish with the eggs (grated), dill and fillets from the remaining sprats.
