Layered Vinaigrette with Anchovy

 

Ingredients

Beets 200 g

Carrots 200 g

Potatoes 200 g

Green Peas 200 g

Sauerkraut 150 g

Canned Cucumber 50 g

Green Onions

Herbs

Salted Sprats 300 g

Salt

Pepper

Sunflower Oil

Boil the beets, carrots, and potatoes without peeling. Peel the cooled vegetables. Now grate the beets on a coarse grater and spread them in a layer on a large plate, leaving a free edge. Lightly salt each layer. The next layer is diced potatoes. Then add a layer of peas.

 Next comes the coarsely grated carrots, followed by sliced cucumbers mixed with sauerkraut.

Drizzle the entire dish with sunflower oil and sprinkle with finely chopped green onions and herbs. Arrange the salted sprats around the vinaigrette. Let the salad sit for a while, allow it to infuse, and then serve.

Enjoy!