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Sandwiches with sprats on black bread

Sprat Sandwiches on Dark Rye

Knockout little open-faced sandwiches. Simple, delicious, and impressive. An easy-to-make cold appetizer using everyone's favorite canned fish. The sandwiches come out hearty and delicately flavored thanks to the cream cheese and hard-boiled egg. That spread balances out the bold flavor of the pickle and the sprats themselves.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Cream cheese

Green onion

Eggs

Salt

Dark rye bread

Sprats (12 fish)

110

Dill (for garnish)

Pickles

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 9 g

Fats 45 % 15 g

Carbohydrates 27 % 9 g

211 kcal

GI: 11 / 89 / 0

Cooking method

Cooking time: 15 min

Step 1:

To start, mix plain cream cheese with finely chopped green onion. Add salt. If you like, you can add a little pepper to taste. I didn't.
Step 2:

Hard-boil the egg. Let it cool so you don't burn your hands, then peel it. Grate the egg on a fine grater and add it to the bowl with the cream cheese. Stir to combine. The spread is ready!
Step 3:

Slice the pickle into very thin strips. I used a vegetable peeler, so my slices came out an even thickness.
Step 4:

Cut the dark rye bread into small thin slices. Each slice should be about the right size to hold the sprats on top.
Step 5:

Spread each slice of bread with the prepared cream cheese mixture. Don't skimp on the spread — it gives the appetizer a pleasant creamy flavor. I put a heaping tablespoon of spread on each slice of bread.
Step 6:

Now roll the pickle strips into little spirals and set them on the sandwiches. If you place the spirals seam-side down, they won't unroll.
Step 7:

Get the sprats ready to serve. I suggest cutting off the tails and any visible fins. You can leave the fish with its tail on (you won't notice it in the dish), but personally I don't think it looks very appetizing. You'll need a couple of sprats on each sandwich. Before serving, garnish the sandwiches with a sprig of fresh dill.

Needless to say, the sandwiches disappeared in no time. Personally, I especially loved the combination of cream cheese and green onion — unusual and very fresh. I also really enjoyed the contrast between the bold flavor of the sprats and pickle and the delicate egg-and-cheese spread. To make the flavor even bolder, you can lightly toast the bread slices in a dry skillet first, then rub them all over with a peeled garlic clove. It's a nod to the open-faced sandwiches that home cooks made back in the Soviet days. And it's very tasty. I'll definitely make these sprat appetizer sandwiches again sometime. And I wish you bon appétit!