Sprat is a small fish, but very tasty. Very often it is used for preparing canned food. You can prepare such canned food at home. Sprat in tomato sauce turns out to be especially tasty for the winter. If everything is done correctly, the fish will retain its shape well, remain juicy and become very soft.

Of course, it would be nice to buy fresh fish for canning. But if this is not possible, you can also buy fresh frozen ones. But make sure it is stored properly. Fish should only be frozen once. If it has thawed and been re-frozen, it will no longer be as juicy as it should be.

The fish can be defrosted in the refrigerator; it will take 10-12 hours to thaw. To speed up the process, you can pour cold water over the fish and leave until completely thawed. But under no circumstances fill the fish with hot or even warm water, you will ruin its taste. Thawed fish must be cleaned of its entrails and its head removed.

You can cook canned fish on the stove, in the oven or in a slow cooker. Fresh vegetables are used as an additive. More often. These are onions and carrots.

To prepare tomato sauce, you can use fresh tomatoes or tomato paste. In the latter case, pay attention to the quality of the product; it is better to use natural paste without dyes.

Interesting facts: the advent of canned food was facilitated by the advent of the Age of Discovery. Travelers needed non-perishable food items. In Europe, they produced mainly canned vegetables and meat, but the production of canned fish was first established in Russia.

Sprat in tomato sauce with carrots and onions

The most popular version of canned food is prepared with onions. Add sweet bell pepper to these vegetables.

• 3 kg fresh frozen sprat;
• 3 kg of fresh tomatoes;
• 1 kg of sweet pepper;
• 1 kg carrots;
• 1 kg of onion;
• 5-6 teaspoons of sugar;
• 4-5 teaspoons of salt;
• 50 ml vegetable oil;
• 100 ml table vinegar.

Fill the sprat with cold water and let it thaw. Then we cut off the heads and clean out the insides. We wash each fish again and dry it.

Wash all vegetables thoroughly. We pass the tomatoes through a meat grinder, and with a tomato we additionally rub the tomato mass through a sieve. This will make the sauce more homogeneous.

Cut the seeded bell pepper lengthwise into quarters, then chop crosswise into thin strips. Three carrots on a coarse grater, or even better, use a grater to prepare Korean salads. Chop the onion into halves or quarters of rings, depending on the size of the onions.

Read also: Soup dressings for the winter - 14 simple recipes

Pour oil into a thick-walled pan, add onions, carrots and peppers and, stirring, fry until half cooked. Then add the tomato mixture and bring to a boil. We remove the foam. Reduce heat and simmer over very low heat for one hour.

Then add the prepared fish and continue to simmer the mixture for another hour. Add salt, sugar, and vinegar. Stir and continue simmering for another five minutes. Place the hot preparation into still hot sterilized jars and seal it tightly. Let's turn the jars upside down, place them on the lids, and carefully wrap them in warm blankets so that they cool down as slowly as possible. You can remove canned food only after a day, when it has completely cooled down. It is better to store in a cool place.

Canned salted sprat for the winter

Salted sprat is also suitable for preparing preparations for the winter. Let’s add beets to this version of canned food; its sweetish taste will perfectly highlight the taste of salted fish.

• 2 kg of salted sprat;
• 4 kg of fresh tomatoes;
• 1 kg of onions;
• 1 kg of fresh beets;
• 1 liter of refined oil;
• 12 tablespoons of sugar;
• 2 tablespoons salt;
• 2 tablespoons of vinegar essence (70%).

Wash the tomatoes thoroughly, cut into pieces and pass through a meat grinder. Peel the beets and carrots and grate them on a coarse grater. Cut the onion into thin half rings.

Place the vegetables in a thick-walled bowl, add vegetable oil and simmer over low heat for about 1.5 hours, stirring occasionally so as not to burn.

While the vegetables are stewing, prepare the salted sprat, cut off the heads and clean the insides. Place the prepared sprat on the stewed vegetables, add sugar and salt. You can add your favorite spices. Continue simmering for another 15 minutes. Then pour in vinegar, stir and turn off the heat. Place the hot preparation into sterile jars and immediately seal it tightly. Cool under the fur coat.

Sprat in tomato with vegetables

You can prepare canned sprat with different types of vegetables. In this recipe, along with tomatoes and carrots, we will use young turnips. This additive will give canned food a piquant, fresh taste.

• 1 kg of sprat, the weight of the already gutted fish without a head is indicated;
• 2 kg of tomatoes;
• 1 kg carrots;
• 1 tablespoon of vinegar essence (70%);
• 4 tablespoons vegetable oil;
• 2 teaspoons salt;
• 9 tablespoons sugar;
• 250 gr. young turnip;
• 500 gr. onions;
• bay leaf, allspice to taste.

We clean the sprat, remove the heads, wash and dry. Wash all vegetables thoroughly. Grate the carrots on a coarse grater. Cut the onion and turnip into small cubes.

Blanch the tomatoes by placing them in boiling water for two minutes. Then transfer the tomatoes to a bowl of cold water. When the fruits have cooled, remove the skins from them. Grind them in a blender or pass through a meat grinder.

Pour vegetable oil into a cauldron or thick-walled pan, add the onion to the oil and fry until it begins to acquire a golden hue. Then add carrots and turnips, mix and pour in tomato puree. Simmer all vegetables for 20 minutes.

Then add the fish and simmer at a very low boil for two hours. An hour after the start of stewing, add salt and sugar. 10 minutes before the end of cooking, add vinegar.

Read also: Apple jam for the winter - 16 simple recipes

Place the hot mixture into sterile jars and seal immediately. Cool the jars by wrapping them tightly in blankets.

Canned fried sprat for the winter

Canned food based on fried sprat will have an original taste.

• 1 kg of fresh frozen sprat;
• 2 carrots;
• 2 onions;
• 1 pod of bell pepper;
• 0.5 teaspoon ground hot red pepper;
• 3 cloves of garlic;
• 700 ml of tomato juice or 1 kg of fresh tomatoes, minced and ground through a sieve;
• 3 bay leaves;
• 2 teaspoons sugar;
• salt to taste;
• 2 tablespoons flour;
• vegetable oil for frying.

We clean the sprat, put it in a bag, sprinkle it with flour and shake it well so that the flour covers the entire fish. Heat the oil in a frying pan and fry the sprat in it until golden brown. In another frying pan, fry the vegetables. First, fry the onions, then add carrots and bell peppers, fry until the vegetables are ready.

Sprinkle vegetables with spices, salt and pepper. Pour in tomato juice, bring to a boil and simmer for 15 minutes. Then add the fried fish and simmer over low heat for another 30 minutes. At the end of the stewing, add bay leaf and chopped garlic.

Cool the canned food and store it in the refrigerator for no more than a week. When preparing the preparation for the winter, you need to add a tablespoon of vinegar to the filling. Then pour the hot preparation into sterile jars and roll up. Cool under a fur coat. Store in the cold.

To get 3 kilograms of peeled sprat you will have to buy about 4 kg of fish. It is necessary to cut off the head of each fish, gut it, and be sure to remove the black film lining the inside of the abdomen. We wash the fish and dry it.

We pass the washed tomatoes through a meat grinder. Cut the onion into small cubes, grate the carrots and beets on a coarse grater.

Pour oil into the cauldron, put the prepared vegetables, pour in the tomato mass. Simmer for 1 hour. Then add salt, sugar, add the fish and simmer for another hour. At the very end of stewing, add vinegar. Pour the hot mixture into sterile jars and immediately close the lids. Cool slowly, placing the jars on the lids and wrapping them tightly in a blanket.

Sprat is a commercial fish that lives in schools and usually measures no more than 15 cm in length. Today this seafood is very popular all over the world, because it is not only inexpensive, but also very healthy. You can buy sprat in a wide variety of forms - fresh, frozen, salted, spicy, in tomato sauce, in natural oil, pickled, etc. We will talk about sprat in tomato. This product can be consumed as a completely satisfying dish on its own, or you can make, for example, a sprat salad in tomato sauce. At the same time, the snack will turn out very tasty, and its preparation, as a rule, will take a little time.

Sprat salad in tomato can be varied - mixed, puff, festive, everyday, and you can learn how to make and serve it correctly from our article.

Sprat: benefits and harm

There is much more benefit in sprat than harm. Experts studying the composition of this small fish have come to the conclusion that it contains a whole list of polyunsaturated fatty acids, vitamins, calcium, phosphorus and some other useful compounds that are well absorbed in the human body.

Sprat consumption:

• — prevents the development of atherosclerosis;
• - reduces the level of harmful lipoproteins and triglycerides in the body;
• - has a beneficial effect on inert tissue and cartilage;
• - promotes dental health;
• - improves posture.

Note! The largest amount of nutrients is contained in the tail, scales and ridge of the sprat, and therefore doctors recommend consuming this fish whole, without separating the meat from the bones.

As for the harm from sprat, it is not recommended to consume fish in tomato sauce for people with gastrointestinal and duodenal problems, as well as for those with high stomach acidity. This is due to the fact that the vinegar contained in canned food contributes to irritation of the intestinal walls.

Sprat salad in tomato sauce for the winter

Ingredients for cooking:

• — Fresh or frozen sprat – 1.5 kg.
• — Tomatoes of any variety, preferably fleshy ones – 1 kg.
• — Onions are best golden or red – 600-650 g.
• — Fresh carrots – 600-650 gr.
• - Sugar - 2 tables. lie
• - Salt - 1.5 table. spoons.
• - Vinegar (6 or 9 percent table vinegar) - 4.5 tbsp. lie
• - Any spices to suit your taste.
• — Vegetable oil – 6-7 tablespoons.

How to make sprat salad in tomato for the winter.

1. If you take fresh frozen fish, 12 hours before the cooking process, remove it from the freezer into a regular refrigerator. It is important here that the product is defrosted in a natural environment, and not in a microwave or in water. In the latter cases, firstly, the dish itself will not have the proper consistency and taste, and, secondly, it will not be stored for as long as we would like.
2. When the fish has thawed completely, drain all the liquid from it and let it dry a little.
3. Clean large carcasses of the size from the ridge, tail and intestines. Remove the skin from the fillet. You can also remove the heads of such fish.
4. Wash and roughly chop the tomatoes into 2-4 pieces.
5. Peel and cut the onion into 2 halves.
6. Pass the onions and tomatoes through a meat grinder into one container, mix the products.
7. Peel the carrots and grate them on the side of the large compartments.
8. Take a frying pan (preferably cast iron or with a thick bottom), add oil (3-4 spoons) and a spoon of water, fry your carrots until they are soft.
9. Transfer the carrots along with the remaining oil into a saucepan, add another 2-3 tablespoons of oil and a mixture of onions and tomatoes to the product, mix everything with a spoon, preferably a wooden one, and put on fire.
10. As soon as the products boil, add salt, spices and sugar, cook until these ingredients are completely dissolved and remove from the stove.
11. Add the fish directly into the hot liquid, mix everything, let the food stand for 10 minutes, and then put it back on the stove and, turning on the lowest heat, simmer for 70-80 minutes. Do not forget to constantly stir the products.
12. 5-7 minutes before the end of stewing, pour vinegar into the pan.
13. While the sprat is preparing, sterilize the jars in which you will roll your delicacy for the winter. Along with the jars, the lids should also be sterilized, even if they were purchased new.
14. Place the hot sprat in tomato sauce into containers, close the lids, roll them up, let the product cool, wrapping it in a blanket, and then send it to a cold storage place.

Attention! If you take small sprat, you can use it whole; just rinse the seafood and dry it a little before cooking.

This sprat salad in tomato sauce can be stored for more than two years under the right storage conditions.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Sprat salad in tomato sauce with croutons

This salad is distinguished by its piquancy and ease of preparation. You can serve it for lunch, dinner, or as a holiday dish.

To prepare you will need:

• — Sprat in tomato – 1 can (200-250 gr.).
• - Boiled rice - a glass.
• — Hard-boiled eggs – 2 pcs.
• — Tomatoes – 1-2 pcs.
• - Ketchup and mayonnaise for dressing - 2 tablespoons each.
• — Crackers from black or white bread – 30-40 g.

How is this salad prepared?

We prepare the necessary ingredients, they should be “at hand”.

Open the sprat, mash the fish a little with a fork so that it mixes well with the tomato, and place it on the bottom of the salad bowl.

Boil the rice until tender in slightly salted water, cool, and place a second layer on the fish.

We cut the tomatoes into small arbitrary pieces, or into cubes, as you like, and place them on the rice.

Mix ketchup with mayonnaise for dressing; alternatively, you can use sour cream instead of ketchup in this salad, which may be even tastier for many. Pour the prepared dressing over the salad.

Pre-cooked eggs, cooled and peeled on any grater you like, lay them out in the next layer.

We open the crackers, put them in a salad bowl, they will become a decoration and addition to our appetizer. If you buy ready-made croutons, it is best for this salad to take them with the taste of sour cream and herbs, with crab or salmon. If you make croutons at home, it is best to make them from rye bread with the addition of a small amount of salt and your favorite spices.

The appetizer is ready; you can decorate it with herbs, a mesh of mayonnaise, or slices of cherry tomatoes if you wish.

Sprat salad in tomato sauce with peas

A piquant, beautiful salad with unusual taste characteristics, which is perfect for a holiday table.

What products are needed:

• — A can of canned food “Sprat in Tomato”;
• — Eggs – 3 pcs.
• — A small can of canned peas – 250 g.
• — Salad onions – 1-2 heads (at your discretion, depending on the size of the heads).
• — Greens and tomatoes for decoration;
• — Mayonnaise sauce for dressing (can be replaced with vegetable oil).

Cooking method step by step.

1. Eggs should first be boiled, cooled, and chopped finely.
2. Open the canned food, do not rub it, place it in the bowl in which the snack will be prepared.
3. Add eggs, chopped onions, and peas to the canned food, from which all liquid should be drained.
4. Dress the salad with mayonnaise and mix.
5. Place the dish in the refrigerator for 30 minutes.
6. We cut the tomato into several parts, slices, dill or parsley, depending on what kind of greens you take, divide it into branches, and decorate your salad with all this just before serving.

Sprat salad in tomato sauce with beans

This salad can rightfully be called masculine; it really suits the taste of the stronger half of humanity. It is made very quickly, it turns out incredibly appetizing and satisfying.

Take for preparation:

• — A can of canned food (with sprat in tomato sauce);
• — Canned beans, red ones look more beautiful, but you can take any - 1 can (250 g);
• — Potatoes – 1 pc.
• — Salad white onion – 1 head.
• — Carrots – 1 pc.
• — Salt to your taste and mayonnaise.

1. For such a snack, you need to boil medium-sized potatoes and carrots, cool the vegetables completely, peel and grate them on a grater with large divisions, or you can cut them into small cubes. Chop the onion finely and add it to the existing vegetables. Next, add sprat and beans to the ingredients, which must be drained in a colander before adding. All these products are mixed, seasoned with mayonnaise, salted to taste and can be served.

You can use fresh green onions or dill as a salad garnish.

Sprat salad in tomato sauce with rice

This is a layered salad that can be prepared both for the everyday menu and for invited guests and special occasions. It turns out beautiful, delicate in consistency, incredibly tasty.

Required ingredients:

- 2 hard-boiled eggs.

- 1 can of sprat in tomato.

- 1 salad onion.

- 1 cup cooked rice.

- 1 pickled cucumber.

- 3 spoons of mayonnaise sauce.

- Seasonings and salt to taste.

This appetizer is incredibly easy to prepare. To prepare you need to follow a few simple steps.

1. Finely chop the cucumbers, boiled eggs and onions.
2. Open the canned food, add 3 tablespoons of mayonnaise to it, mix.
3. Place a cooked glass of rice, chopped vegetables, salt, spices into a bowl with sprat, and use a spoon to mix the ingredients thoroughly.
4. We take a serving ring, put the salad in it, press it well, compact it, and then, after removing the ring, decorate it with a pattern of mayonnaise, herbs, tomatoes or any other way.

Spicy sprat salad in tomato sauce ready! Before serving, it should be put in the refrigerator for a while. Bon appetit!

Published: 05/11/2016
Posted by: julia123
Calories: Not specified
Cooking time: Not specified

Salad with sprat in tomato sauce and seaweed. Already from the name of the dish it is clear that this appetizer tastes simply amazing. My mother-in-law shared this recipe with me. She constantly pleases everyone with her amazing and very tasty dishes. Due to the fact that my husband loves seaweed very much, I have to work hard to come up with another new and interesting dish. When I first made this salad, I realized that I would now cook it very often. The fact is that my husband was literally in seventh heaven - the salad tasted simply divine.
In addition to seaweed and sprat in tomato sauce, croutons were also added to the salad. If you are used to buying them in a store, then you can safely take them with some of your favorite flavors.

So, the ingredients:
- 2 eggs,
- 1 can of sprat in tomato sauce,
- 50 grams of seaweed,
- half a package of crackers,
- mayonnaise.

Step-by-step recipe with photos:

Pour cold water over chicken eggs, put on fire and boil until tender. Ten minutes is usually enough for this.
Then peel them and cut them into cubes on a cutting board.




In a large, deep bowl, first place the crackers and then the chicken eggs.




Place seaweed on top of the eggs.




Open the jar of sprat in tomato sauce. Add the fish to all previous products.

Add mayonnaise sauce and mix everything with a tablespoon.




To make the salad with sprat in tomato sauce and seaweed look neat and beautiful, spoon it onto a clean dish or into a salad bowl, and only then serve it.
You can also decorate the salad with any greens, from regular dill to lettuce leaves, which look impressive.




Also try a salad of dried sprat with apple and beets.

Until recently, a jar of sprat in tomato sauce was a “strategic” supply for all occasions, and was in the bins of every self-respecting housewife. They whipped up a delicious soup from it, opened it with potatoes for dinner and as a snack with a glass. At home, it is not particularly common to preserve tiny fish for long-term storage. But if you are the owner of a large amount of fresh sprat, then God himself ordered you to prepare delicious canned food in the sauce.

As a symbol of the Soviet era, sprat in tomato remains popular today. This is facilitated by low cost and excellent taste. And for those who were born in the USSR, it is a kind of nostalgic memory of their former youth.

The inhabitants of the Baltic coast were the first to eat small fish; there is reliable information about this. They learned to first salt it and then seal it in a tin, adding spices to improve the taste. I have two recipes for homemade sprat in tomato sauce. Prepare and enjoy!

How to cook sprat in tomato at home

• Ideal if the fish is fresh, Baltic, Black Sea. Defrost frozen sprat in natural conditions, without resorting to hot water or a microwave.
• Real canned food is made from uncut sprat. But if you add vegetables, it's best to get rid of the innards.
• I do not recommend replacing tomato paste with sauce, the taste will not be the same. It will be delicious with potatoes, but not suitable for making soup.
• Take tomato paste of high concentration from 25 and above. The final result of the product depends on the density.
• The size of the fish matters. Large specimens will not fit smoothly into the jar, they will break when finished, and the canned food will lose its appetizing appearance. Select fish of medium and small size, especially when it comes to long-term storage of the workpiece.
• It is more convenient to make preparations in glass jars, half a liter in volume, so that the opened jar is quickly disposed of. It is advisable not to keep leftover canned food for a long time, even in the refrigerator.
• If you want to improve the taste of canned food and make it delicious, first fry the sprat in a small amount of oil and then can it.
• Traditional seasonings are pepper and bay leaf. Take peppercorns and grind them yourself, they are much more fragrant.
• You can add other seasonings: cloves, coriander, but do not overuse them, otherwise the taste of the sprat itself will be lost. When you decide to add, add a little at a time.

Sprat in tomato sauce at home - recipe

The simplest recipe for canning fish in a jar. Known since Soviet times.

Take:

• Fresh sprat, uncut – kilogram.
• High concentration tomato paste - add to taste.
• Sunflower oil – 150 ml.
• Vinegar 9% - 80 ml.
• Salt - a large spoon.
• Granulated sugar - the same amount.
• Peppercorns, bay leaf.

Step by step recipe:

1. Rinse the fish and place in a saucepan. Fill with water until the liquid completely covers the sprat. Splash some oil.
2. Let it cook. After boiling, reduce the heat and cook for 15 minutes.
3. Add tomato. I put it on the eye, a spoon at a time. I stir the sauce, taste it, and decide if I need to add more. The taste should be rich.
4. Add sugar and salt in the same way. In the recipe, I give a conditional amount of these spices, since everyone has different tastes. Considering that the fish will absorb some of the spices, the sauce should be a little saltier and sweeter than you usually eat.
5. Pour in vinegar. Cook for 40 minutes.
6. Distribute the sprat into sterilized glass jars. Roll it under the lid.

Curious! Margaret Thatcher appreciated our culinary achievement. During her visit to the country, she not only treated her cat to delicious canned food, but also tried it herself with pleasure.

Canned sprat in tomato with pepper, onion, carrots

Add hot peppers and the dish becomes spicy. Suddenly? It is generally believed that sprat does not go well with spicy seasonings. I propose to do a little experiment and make sure that this is not so.

• Fish – 2 kg. (You should end up with 2 kg of cut fish, so take 3 kg with a reserve.)
• Tomatoes – 2 kg.
• Carrots – 800 gr.
• Onion – 500 gr.
• Hot chili - pod.
• Peppercorns, bay leaves, vegetable oil.
• Table vinegar - 4 large spoons.
• Sugar – 2 small spoons.
• Salt – 1.5 large spoons.

How to preserve:

1. Thaw and gut the fish, rinse.
2. Peel, wash and coarsely chop the vegetables. Then puree with a blender (do not grind too finely).
3. Separately, puree the tomatoes in a blender.
4. Fry the vegetables in oil in a frying pan. After 10 minutes, pour in the tomato puree. Add all spices except vinegar.
5. Stir the contents. Place the sprat so that the sauce covers the carcasses completely.
6. Simmer on low heat for about an hour.
7. 10 minutes before the end of stewing, pour in the vinegar.
8. Place the preparation in sterile jars and seal. Cool upside down. Keep refrigerated.

Homemade sprat in tomato sauce - a very tasty preserved recipe

Ingredients:

• Fish – 500 gr.
• Tomato sauce - to taste.
• Large carrot.
• Large onion.
• Flour - a tablespoon.
• Coriander – 8 peas.
• Sugar - a tablespoon.
• Salt – ½ teaspoon.
• Pepper - a pinch.
• Allspice – 4-5 peas.
• Bay leaf – 2 pcs.
• Vinegar 9% - 2 tablespoons.
• Sunflower oil - the same amount.

How to do:

1. Remove the heads and entrails from the defrosted fish. Wash and let the liquid drain.
2. Cut the onion into half rings, grate the carrot coarsely.
3. Fry the onion slices, add the carrots, fry together until beautifully browned.
4. Place the vegetables in a saucepan (preferably with thick walls). Add the spices listed in the recipe list, except acid.
5. Separately, prepare tomato sauce by diluting a few tablespoons of store-bought sauce or ketchup in a glass of water. In total you should have 300 ml.
6. Add flour to the sauce and stir.
7. Place the sprat in a pan, frying it. Pour in the sauce.
8. Preheat the oven to 220 o C. Place a bowl with fish in it. Heat for 1.5-2 hours.
9. 10 minutes before the end of the process, add vinegar. Using a long stick, poke in several places to distribute the acid throughout the sauce. If canned food is prepared for quick consumption, then vinegar can be omitted.
10. For long-term storage, place the sprat in jars, roll it up and put it in a cooler place.

Add to your collection of delicious fish dishes:

Sprat in tomato with vegetables - recipe in a slow cooker

All that remains is to boil the potatoes, and a complete dish for dinner will appear on the table.

You will need:

• Fish – 2.5 kg.
• Carrots – 1 kg.
• Onion – 1 kg.
• Sweet pepper – 2 pcs.
• Tomatoes – 2.5 kg.
• Salt – 2 large spoons.
• Sunflower oil – 400 ml.
• Granulated sugar - 2.5 large spoons.
• Sulfur pepper - a small spoon.
• Vinegar 9% - 200 ml.

How to cook:

1. Coarsely grate the carrots, divide the tomatoes into small cubes, cut the bell pepper into strips. Finely chop the onion.
2. Place the tomatoes in a multicooker bowl, cook until thickened in the “Stew” mode until they turn into tomato juice. If you don't have fresh tomatoes, use paste as in the first recipe or tomato sauce.
3. Add oil to the pan, fry the onion first (until translucent), then add carrot chips. Fry together for 5 minutes.
4. Add tomato juice or paste. Stir if adding paste, adjust taste by adding as needed.
5. Add pepper, salt the contents, cook for about 20 minutes.
6. Place the sprat in the slow cooker, alternating the fish with sauce and vegetables. Try to alternate layers: fish - vegetables.
7. When the contents boil, close the lid. Cook as usual, setting the timer for 1 hour.
8. After opening the lid, pour in vinegar. Stir gently, being careful not to damage the fish. Cook for 5 minutes. After the beep, set to keep warm and leave for about an hour.
9. Distribute among jars and roll up. Once cooled, refrigerate

Video recipe for sprat in tomato sauce in an autoclave

Do you need to quickly prepare a salad? Make a salad with canned fish. It's fast, simple, tasty and inexpensive!

• 300g boiled rice,
• 300g canned sprat in tomato sauce,
• 1 egg,
• 200g pickled cucumbers,
• 1 onion,
• 200g mayonnaise,
• salt to taste.

Cut the sprat into pieces, cut the cucumbers into small cubes. Peel the onion, chop finely and pour apple cider vinegar for 10 minutes, then squeeze.

Instead of rice, you can take boiled potatoes, cut into cubes.

Mix all ingredients well, add salt and season with mayonnaise mixed with fish sauce. Place the salad in a salad bowl, sprinkle with grated egg, garnish with olives, herbs and tomatoes.

This salad can be stuffed into tartlets, boiled eggs and tomatoes.

Recipe 2: sprat salad in puff tomato

• potatoes - 2 pieces;
• carrots - 1 piece;
• sprat in tomato - 1 can;
• onion - 1 piece;
• chicken eggs - 2 pieces;
• mayonnaise - for coating;
• vegetable oil- for frying.

Wash the vegetables, boil them, peel them and grate them:

potatoes, carrots.

Finely chop the onion. Fry in a frying pan in vegetable oil until transparent.

We take the fish out of the jar and mash it with a fork.

Boil the eggs hard, peel and grate.

Layer the salad: potatoes

coat with mayonnaise,

sprat in tomato,

carrot,

mayonnaise,

onion.

Sprinkle with eggs and decorate as desired.

Recipe 3: simple salad with sprat in tomato sauce, carrots and onions

• Canned food “Kilka in tomato” – 500 g,
• Carrots - 200 g,
• Onions - 100 g,
• Vegetable oil - 30 g,

1. Peel the onion and cut into half rings.
2. Peel the carrots and grate them on a fine grater.
3. Mix onions and carrots with vegetable oil.
4. Carefully place the fish in a salad bowl, so that the sauce remains in the jar. Add onions and carrots and mix everything carefully. You can decorate with greenery.

Another way to make sprat in tomato tasty and original: Mash the sprat with a fork in the tomato jar along with the sauce. Add a lot of mayonnaise and mix everything well. Spread the resulting mixture onto black bread and serve.

Recipe 4: layered festive sprat salad in tomato

A budget-friendly salad option that is also very tasty! You can take it with you outdoors or serve it for dinner. Try this simple salad: it's simply delicious!

Mix the canned food with boiled rice, egg, cucumbers and onions. Add salt and spices to taste. Season the salad with mayonnaise. Ready!

• Sprat in tomato - 1 piece (can)
• Egg - 1 piece
• Onion - 1 piece
• Pickled cucumber - 1-2 pieces
• Boiled rice - 1 Cup
• Mayonnaise - 2-3 tbsp. spoons
• Salt - To taste
• Ground black pepper - To taste

Prepare the ingredients for the salad. Boil the rice in salted water until tender in a 1:2 ratio with water.

Boil the egg, peel off the shell. Finely dice the onion, egg and cucumbers.

Mash the canned food with a fork.

Combine all salad ingredients.

Mix thoroughly. The salad is ready.

To beautifully arrange the salad for the table, use a serving ring. Place it on a plate, compact the salad tightly, and remove the ring using a press.

Decorate the salad to taste.

Recipe 5: men's salad from canned sprat in tomato sauce and beans

A simple but satisfying salad. I would say so “masculine”. My husband really liked it. There are no step-by-step photos, as everything is very simple.

• Sprat (In tomato. Jar 200 g) - 1 jar.
• Canned beans (Red, in tomato) - 200 g
• Potatoes (Medium) - 1 pc.
• Carrot (Medium) - 1 pc.
• White onion (Medium) - 1 pc.
• Mayonnaise (To taste)
• Salt (To taste)

Boil potatoes and carrots, peel and grate. Chop the onion. Lay out the salad in layers: ½ potatoes, ½ carrots, salt and mayonnaise, ½ onions, sprat, beans, ½ potatoes, ½ onions, ½ carrots, salt and pour mayonnaise.

Fish can be replaced with boiled meat if desired.

Recipe 6: layered salad with sprat, rice and ketchup

A simple, satisfying and budget-friendly salad that will please everyone! Another interesting way to use sprat in tomatoes.

• Rice 150 gr
• Sprat 170 gr
• Mayonnaise 2 tsp.
• Ketchup 2 tsp
• Eggs 1 piece
• Tomatoes 2 pcs
• Rusks 30 gr

Ingredients

Mash the sprat with a fork

Cook and cool the rice. Place it on top of the sprat.

Place diced tomatoes on top.

Mix ketchup with mayonnaise

Brush the tomatoes with the mixture.

Grate the egg on top using a fine grater.

Lay out the crackers. The salad is ready! Place it in the refrigerator to cool and soak for an hour.

Recipe 7: Snack cake-salad of sprat in tomato (Natalie’s recipe)

For pancakes:

• 1 can of canned sprat in tomato
• 2 raw eggs
• 0.5 cups flour
• salt, pepper to taste

For the filling:

• 2 onions
• 1 carrot
• Mayonnaise, vegetable oil for frying vegetables

This dish can be classified as “cheap and cheerful”, but, paradoxically, it is tasty and elegant. Recently, an employee treated us to it for lunch and everyone immediately started asking for the recipe. So I prepared this appetizer. The above ingredients are for a small portion, but I made it by doubling all the ingredients.

First we need to prepare the pancakes. To do this, put the sprat in a tomato in a deep bowl and mash it with a fork until smooth. Now beat in the eggs, add a little salt and pepper, mix thoroughly, adding flour to make a dough like pancakes, but a little more liquid. Using a ladle, pour the dough into a heated small-diameter frying pan and fry the pancakes. It is advisable that they are not very thin, then it will be easier to turn them over and the layers in the future salad cake will turn out tastier. The pancakes turn out to be very tender, so you need to be careful when turning them over to the other side so as not to accidentally tear them. If you can’t turn it over well at all, add a little more flour.

Place the pancakes on a plate, let them cool slightly, and in the meantime get to work on the filling. Onions and carrots need to be peeled, washed and chopped. Fry the vegetables in vegetable oil, adding salt to taste. Let cool.

Now let's get down to decorating our appetizer. Place a pancake on a plate, spread the vegetable filling evenly with a spoon, grease it with mayonnaise and cover with the next pancake.

And we continue like this until the pancakes are gone. Spread mayonnaise on top of the salad cake and decorate to your taste. I used parsley and radishes. We put our snack in the refrigerator to soak for about an hour and then treat it to our friends!