Smoked sprat salad

Name: Smoked sprat salad
Ingredients: 120 g canned smoked sprats (drained); 1 medium onion (150 g); 35 g olives; 1 teaspoon salt; 1/2 lemon; 2 slices of bread

Fish - Smoked sprat salad by Carina C. - Recipia

Smoked sprat salad starts with sprats that are already salty, joined by rinsed onion, olives and lemon. The mixture stays juicy, with whole pieces of fish, while the toasted bread brings the crunch. I choose a can where the sprats are still in pieces, not broken up. Prep: 13 minutes. Cook: 2 minutes. Total time: 15 minutes. Servings: 2. About 280 kcal and 15 g protein per serving.

Ingredients

120 g canned smoked sprats (drained)
1 medium onion (150 g)
35 g olives
1 teaspoon salt
1/2 lemon
2 slices of bread

Preparation

1. Peel the onion, rinse it and cut it into julienne strips. Rub it with 1 teaspoon of salt, then rinse it and leave it to drain. 2. Drain the sprats from the can. Put them in a bowl with the onion and 35 g of olives. 3. Squeeze the juice of 1/2 a lemon over the top and mix gently, keeping the pieces of fish whole. 4. Toast 2 slices of bread in a toaster for 2 minutes, until crisp. Serve them alongside the salad.

Notes

Keep the salad covered in the fridge for up to 3 days, although the onion will gradually lose some of its firmness. Choose smoked sprats in pieces, not broken up; if they’re packed in oil, drain them well. The canned fish and olives may already be salty, so taste the onion after rinsing before adding more salt. Rubbing the onion is the step we tend to rush; massage it until it releases a little juice, then rinse it well. If the olives are very salty, rinse them briefly and dry them before mixing them in. Toast the bread just before serving so it stays crisp alongside the salad. You can use 120 g of canned tuna, well drained, instead of the sprats; it won’t have the smoky flavor. Fish is an allergen, and ordinary bread contains gluten. Serve with a few slices of tomato.