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Garlic black bread croutons in a pan with sprats

Garlic Rye Toasts with Sprats

A simple, tasty, all-purpose appetizer for any occasion! It's a lifesaver when guests show up unannounced. Arrange them nicely on a big platter and they hold their own on a holiday table — never mind office parties and get-togethers. (Sprats are small smoked fish, usually sold canned in oil.)

BLUE-EYED

Recipe author

Garlic black bread croutons in a pan with sprats

Composition / ingredients

Servings:

Sprats (6 pieces)

Rye bread

Eggs

Tomato

Pickles

Mayonnaise

Garlic

Lettuce

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 5 g

Fats 56 % 9 g

Carbohydrates 13 % 2 g

108 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. Hard-boil the eggs for 8–10 minutes once the water comes to a boil. Rinse and dry the lettuce leaves.
Step 2:

Lightly toast the bread slices in a dry skillet or in the oven, so they stay soft inside with a crisp crust.
Step 3:

Finely grate the eggs, and slice the cucumber and tomato into wedges. Mince the garlic and stir it into the mayonnaise. Rub the surface of the toasted bread lightly with a cut garlic clove.
Step 4:

Stir the garlic mayonnaise into the grated eggs.
Step 5:

Assemble the toasts: lay a lettuce leaf on each piece of bread, spread the egg mixture over it and smooth it out gently, then top with a slice of tomato and cucumber and a sprat fish on top.
Step 6:

Serve on a large plate or platter. Enjoy!