Sardine Salad with Garlic 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 Beetroot≈ $2.50 per kg 40 g
7. 7 Cucumbers≈ $3.67 per kg 50 g
8. 8 Eggspack 10 pcs ≈ $1.89 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 Sunflower oil 10 ml

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

Method

1. Boil the beetroot⁶ and hard-boil the chicken eggs⁸. Peel the quail⁹ eggs and marinate in soy sauce.

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

3. Add mayonnaise and Kikkoman soy sauce. Mix well.

4. Cut the bread into triangles or strips.

5. Fry until golden or toast in the oven until crisp.

6. Brush the toast lightly with some of the dressing. Let it soak in.

7. Slice the beetroot⁶ and cucumber⁷ into thin strips, the shallot¹⁰ into half-rings, and chop the eggs⁸ finely.