• 1 Bank of canned "Sprats";
  • 5 large radishes;
  • 2 eggs;
  • 2 large feather bow;
  • 4 major branches of dill;
  • 3 slices rye bread;
  • 1 clove of garlic;
  • sour cream;
  • salt and black pepper.


  1. Brown bread cut into small cubes using a sharp knife, and dry the microwave or oven to crackers. If drying will occur in the microwave, it is recommended to include 4 times for 1 minute. In this case, after each minute crunches need to stir by hand for uniformity of drying.
  2. The whole radish wash, cut into thin rings, and rings – half rings.
  3. Dill with onions, rinse under water, a little dry and finely chop. If dill and onion no, they can be replaced with parsley or Basil.
  4. Raw eggs to fill with water, place on stove, boil until tender, cool and clean. Boiled eggs cut into small cubes like bread.
  5. Sprats remove from the oil and also cut into cubes. Note that sprats should be particularly good quality, because this will depend on the taste and appearance of finished salad.
  6. All the prepared ingredients put in a single container sour cream, salt and pepper, mix until smooth and leave to soak for approximately half an hour. During this time, the crackers will soften a bit, and all the other ingredients to be fed with taste of sprats, spices and garlic.
  7. Ready salad "Baltic hi" to lay out on a dish, garnish with whole sardines and sprigs of dill, serve with any side dish.