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Kūpinātas Brētliņas Salāti (Latvian Smoked Sprat Salad)
Kūpinātas Brētliņas Salāti (Latvian Smoked Sprat Salad) is a traditional Latvian recipe (from the Jewish community) for a classic layered salad of smoked sprats, onions, gherkins, hard-boiled eggs, potatoes and beetroot with a cream, mustard and dill dressing that's served chilled. The full recipe is presented here and I hope you enjoy this classic Latvian version of: Latvian Smoked Sprat Salad (Kūpinātas Brētliņas Salāti).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+6 hours chilling)
Serves:
12
Rating: 
Tags : Sauce RecipesVegetable RecipesLatvia Recipes
This recipe is a Jewish salad recipe from Latvia that has been adapted from Slavic cuisine and marries fish with eggs, potatoes and pickled beetroot. This will give a large bowl of salad that should be enough for about 12.
Ingredients:
For the Salad:
12 whole smoked
sprats (use tinned ones in oil; drain and rinse them)
6 medium-sized red onions, peeled and thinly sliced
12 gherkins (the type pickled in vinegar), drained and finely sliced
10 hard-boiled eggs, peeled and sliced into rounds
6 large potatoes, boiled in their skins until tender and peeled
300g pickled beetroot (the whole kind), drained and thinly sliced
For the Dressing:
6 tbsp
mayonnaise
300ml single cream (or whole milk)
3 tsp prepared mustard
pinch of sugar (or to taste)
2 tbsp dill weed, finely chopped
Method:
Split the drained sprats in half then slice each fillet into strips.
Cut the potatoes in half lengthways then slice each half into strips.
Take a large salad bowl and begin layering within half the following: fish, onions, gherkins, potatoes, eggs and beetroot (add in the order given).
Mix together all the dressing ingredients in a small bowl. Spoon half this mixture over the salad ingredients then layer in the remaining ingredients (in the same order as before). Top with the remaining dressing then cover with clingfilm (plastic wrap) and set aside to hill in the refrigerator for at least 6 hours. During this time, the beetroot will stain the dressing pink.
Serve chilled, accompanied by slices of dark rye bread.
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