Sardine Salad with Garlic Mayo and Crispy Toast

1. 1 Sprats in oilpack 160 g ≈ $3.00 100 g
2. 2 Mayonnaise 8 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Dillpack 50 g ≈ $1.80 5 g
5. 5 Soy sauce 4 ml
6. 6 Cooked beetrootpack 500 g ≈ $2.50 40 g
7. 7 Cucumbers≈ $3.67 per kg 50 g
8. 8 Eggspack 10 pcs ≈ $1.93 0.5 pcs
9. 9 Quail eggspack 20 pcs ≈ $5.00 1 pcs
10. 10 Shallotspack 200 g ≈ $2.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 25 g
11. 11 White breadpack 350 g ≈ $1.44 40 g
12. 12 Sunflower oil 10 ml

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

Method

1. Hard-boil a chicken egg for 10 minutes, quail⁹ eggs⁸ for 3 minutes. Cool, peel, and coat quail eggs in soy sauce.

2. Open the sardines, drain the oil. Stir in grated garlic³ and chopped dill⁴.

3. Add mayo and mix well to make the dressing.

4. Cut bread into triangles, drizzle with oil.

5. Toast in the oven at 350°F (180°C) for 8–10 minutes until golden.

6. Brush hot toast with some dressing to soak it up.

7. Slice beets and cucumbers⁷ into thin strips, halve shallots¹⁰, and chop the chicken egg finely.

8. Combine vegetables, sardines, and remaining dressing, then pile onto toast. Top with the quail⁹ egg.