Drain the oil from the sprats and mash with a fork, put on a dish in the shape of a crescent or lobules.
Mix sour cream with mayonnaise. Peel and grate the potatoes, put on sprats and grease with mayonnaise sauce, pepper a little.
Grate the cucumber as well and put it on the potatoes.
The next layer grated boiled carrots, grease it with sauce.
Disassemble the eggs on the yolk and protein, grate separately. Sprinkle the yolk on all sides with yolk.
Protein sprinkle lettuce on top making like veins of lemon. Allow to stand a little before serving.
Lemon Slice Salad is incredibly tender and light, it will certainly please fish lovers. The combination of ingredients is carefully selected to make the salad delicious. The taste of fish is remarkably emphasized by pickled cucumber. Cooking a salad does not take much time, but before serving it needs a little time to soak all layers to become one whole salad.