Carrots grate on a coarse grater, finely chop the onion and fry together until soft. Eggs to boil. For the sauce: mix the sour cream with soy sauce (here you can focus on your taste).

The author prepared the salad on a common dish, and I decided to give it a La carte. This took the right size a small bowl, put all the layers, and then turned. Only here too lazy I covered it with cling film, so I had a little trouble, anyway, back to the salad. I'll have two servings of salad, so all the ingredients need to divide into 4 parts. Sprats mash with a fork and put 1/4 on the bottom of the Cup.

Sprinkle 1/4 of the fried and cooled onions with the carrots. Apply a liberal amount of cream sauce.

Egg grate on a coarse grater and half to put on top of sauce. Then again, anchovies, onions and carrots and sauce.

Now you need to take a plate where you will serve the dish, and gently turn the salad (here I could really use some food wrap). Sprinkle the remaining grated egg and decorate with slices of cucumber. And you can enjoy! Salad turns out very juicy, tasty, and sour cream sauce is a bomb!!!