Layered Baltic Coast Salad with Sprats

1. 1 Onions≈ $1.60 per kg 16 g
2. 2 Canned green peaspack 400 g ≈ $1.00 25 g
3. 3 Ruskspack 300 g ≈ $2.50 25 g
4. 4 Sprats in oilpack 160 g ≈ $3.00 70 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Napa cabbagepack 700 g ≈ $2.40 25 g
7. 7 Mayonnaise 25 g
8. 8 Parsleypack 50 g ≈ $1.50 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil eggs⁵ for 10 minutes until fully set, cool, peel, and slice into strips.

2. Slice onion¹ into thin half-rings and blanch in boiling water to remove bitterness.

3. Shred Peking cabbage into thin matchsticks and finely chop parsley⁸.

4. Spread breadcrumbs on the bottom of the dish, then layer green peas on top.

5. Arrange sprats⁴ over the peas, drizzle with oil from the can, then add the onion¹.

6. Place eggs⁵ on top, swirl mayonnaise in a lattice pattern.

7. Add the Peking cabbage and sprinkle with parsley⁸.