Mark’s Recipe Box

Sprat Buterbrody (Smoked Sprat Open Sandwiches)

Snacks & Small Plates8 pieces20 minbaltic, ukrainian, fish, sandwich, snack

Do this first

  1. Take the 2 tbsp butter out of the fridge to soften.
  2. Put the 2 eggs on to hard-boil. Once the water simmers, set a timer for 10 minutes. Do the prep while it runs.

Then prep

  • Open and drain the tin of sprats.
  • Slice the cucumber or pickles into thin rounds.
  • Pick 8 sprigs of dill.
  • Cut the lemon wedge, if using.
  • Lay the 8 slices of rye bread out on a board or platter.
  • Everything is ready. Wash the board and put the knife away.

Ingredients

  • 8 small slicesdark rye bread
  • 2 tbspbutter, softened
  • 1 tinsmoked sprats in oil (Riga sprats, about 5 1/2 oz), drained
  • 2eggs
  • 1 smallcucumber, or 2 dill pickles, thinly sliced
  • 8 sprigsfresh dill
  • optionallemon wedge

Steps

  1. When the egg timer goes, drain the eggs.
  2. Cool the 2 eggs under cold running water until cold to the touch.
  3. Peel the eggs.
  4. Slice the eggs into rounds.
  5. Spread the 2 tbsp softened butter over the 8 slices of rye.
  6. Lay 2 slices of cucumber or pickle on each slice of bread.
  7. Add 1 slice of egg to each.
  8. Lay 2 or 3 sprats on top of each.
  9. Finish each with a sprig of dill, and a few drops of lemon if using.
  10. Serve right away.

Notes

A common variation toasts or fries the bread and rubs it with a cut garlic clove instead of buttering it. Look for Riga sprats at Polish or Russian grocers. Untested. Written by Claude from the standard method, not from a tested source, and not yet cooked.

No source recorded.