Smoked Sprat Sandwiches with Cucumber and Egg
Classic festive open-faced sandwiches on rye bread with smoked sprats, hard-boiled egg, cucumber, garlic, and a thin layer of mayonnaise.
- Time
- 20 min
- Serving
- 472 kcal
- Ingredients
- ≈ $2.08
- Protein
- 20 g
Ingredients
- 1 Borodinsky rye breadpack 350 g ≈ $3.50 60 g
- 2 Sprats in oilpack 160 g ≈ $3.00 55 g
- 3 Pickled cucumberspack 680 g ≈ $3.20 35 g
- 4 Eggspack 10 pcs ≈ $1.93 1 pcs
- 5 Mayonnaise 10 g
- 6 Garlic≈ $10.00 per kg 2 g
- 7 Dillpack 50 g ≈ $1.80 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil an egg for 10 minutes, cool, peel, and slice into rounds.
Toast slices of rye bread in a dry pan for 1–2 minutes per side until lightly crisped.
Rub warm bread with a garlic6 clove and spread thinly with mayonnaise.
Slice a salted cucumber into thin rounds.
Layer egg, cucumber, and sprats2 on the bread.
Sprinkle with dill7 and serve while the bread stays lightly crisp.
Tips
- Why it works
- Dry the bread to a light crust so it doesn't go soggy from the mayonnaise and sprats. Without drying, the sandwich turns wet and loses its crunch.
- Substitutions
- Replace the pickled cucumber with a fresh one, sliced thin and lightly salted. Instead of sprats, use canned mackerel, but reduce it to 40 g.
- Common mistakes
- If you boil the egg for less than 10 minutes, the yolk stays runny and the sandwich gets wet. Check by piercing the yolk with a fork.
- Storing and reheating
- Keep in the fridge for no more than 1 day, wrapped in cling film. Slice just before serving so the bread doesn't dry out. Don't freeze.
- Serve with
- Serve with tea and pastries, or on a festive table as a small bite instead of a full dish. Goes well with kvass.
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