Remove the head, entrails, spine, and tail from the sprat.
Peel the potatoes, beets, carrots and onions and cut them into small cubes.
Just cut the pickles.
Season to taste with salt, pepper and lemon juice, and season with fragrant sunflower oil.
I can honestly say that I only used part of the vinaigrette on the mousse, but I didn't risk the whole thing. I recommend that you do the same so that you can appreciate the taste, but do not regret the spent products if you suddenly do not like the result.
And so, set aside part of the salad, add the sliced sprat fillet to it.
Carefully grind until smooth and smooth.
Be sure to try the mousse, add salt or lemon juice if necessary. Keep in mind that after infusing the taste of the mousse will change a little, it will become more bright and rich.Put the mass in a pastry bag and put it in the refrigerator for 30 minutes.
Slice the bread, fry it and RUB it with garlic.
Use bread such as "Borodino".
Put the mousse on the fried bread and serve as a snack.