Vinegret appetizer mousse with sprat

1 . Stage

Remove the head, guts, backbone and tail from the sprat.

2 . Stage

Peel potatoes, beets, carrots and onions, cut into small cubes. In the same way slice pickles.

3 . Stage

Season to taste with salt, pepper and lemon juice, and season with fragrant sunflower oil.

4 . Stage

I'll be honest with you, I only used part of the vinaigrette for the mousse, I didn't risk the whole thing. I recommend you to do the same, so that you can assess the taste, but do not regret the spent products, if suddenly you do not like the result. So, set aside part of the salad, add to it sliced fillet of sprat.

5 . Stage

Grind thoroughly until smooth and homogeneous. Be sure to taste the mousse, add salt or lemon juice if necessary. Keep in mind that after infusion, the taste of the mousse will change slightly, becoming brighter and richer. Transfer the mousse to a piping bag and place in the refrigerator for 30 minutes.

6 . Stage

Slice the bread, fry it and rub it with garlic. Use bread like "Borodinsky", "Narochansky", etc.