Sprat & potato salad

700 g of boiled potatoes

5 eggs (small)

1 red onion (large)

150 g of cherry tomatoes

150 g of spiced sprat fillets




2 tsp of mustard

6 tbsp of olive oil

3 tbsp of lemon juice

2 cloves of garlic

Salt and black pepper


Crush the garlic and mix with the remaining ingredients for the dressing. Add salt and pepper to taste.

Boil the eggs, drain them, rinse with cold water and peel.

Slice the onion. Cut the eggs and potatoes into sectors. The potatoes can be lightly browned in a pan, if desired.

Lay the lettuce in a broad-based bowl and then layer over the other components. Drizzle with the dressing.