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Sandwiches with sprats and pickled cucumber

Sprat and Pickle Toasts

A great appetizer for a festive spread — tasty and quick! Plenty of salads are must-haves on a holiday table, but it's just as hard to picture a celebration without the classic finger foods and open-faced sandwiches. Sprat toasts are a favorite of many home cooks for how fast they come together and how easy the ingredients are to find. Make this appetizer for any gathering and your guests will thank you.

Julia M.

Recipe author

Sandwiches with sprats and pickled cucumber

Composition / ingredients

Servings:

Baguette

Smoked sprats

200

Dill pickles

Mayonnaise

150

Garlic

Dill

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 5 g

Fats 78 % 25 g

Carbohydrates 6 % 2 g

251 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Take a baguette — day-old works best. Cut it into slices about ⅝ inch (1.5 cm) thick.
Step 2:

Heat a skillet until hot. Add a little vegetable oil and fry the baguette slices on both sides until golden. If you'd rather not add the extra calories, just toast the slices in the oven — but pan-fried, they're far tastier.
Step 3:

Line a plate with paper towels and set the fried slices on them, so the excess oil drains off and soaks into the towels.
Step 4:

For the spread, finely chop the dill and mince the garlic. Stir them into the mayonnaise and mix until smooth.
Step 5:

Spread the garlic mayonnaise over the baguette slices.
Step 6:

Cut the pickles into thin slices. Drain the oil from the sprats. Top each baguette slice with a pickle slice and 1–2 sprats.
Step 7:

Sprinkle the toasts with dill and dig in. Enjoy!

A tin of sprats used to be a pantry staple, kept on hand just in case. When guests dropped by unexpectedly, you could boil up some potatoes and open a tin of sprats, or turn them into these tasty toasts. Making them is a holiday tradition in many families. Use any bread you like — white or rye — or even a regular baguette. Day-old bread is best: it's easier to slice and gets crispier once fried. Make these any time of day for a snack, or pack them for work or a get-together with friends. A recipe for any occasion!