Smoked Sprat Sandwich with Egg and Cucumber
A festive childhood open-faced sandwich with rye bread, smoked sprats, hard-boiled egg, and cucumber. Garlic mayo adds bold flavor without overpowering the sandwich.
- Time
- 15 min
- Serving
- 386 kcal
- Ingredients
- ≈ $1.52
- Protein
- 14 g
Ingredients
- 1 Rye breadpack 350 g ≈ $2.39 45 g
- 2 Sprats in oilpack 160 g ≈ $3.00 45 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Cucumbers≈ $3.67 per kg 40 g
- 5 Mayonnaise 12 g
- 6 Garlic≈ $10.00 per kg 2 g
- 7 Dillpack 50 g ≈ $1.80 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Tips
- Why it works
- Boil the egg for 9 minutes so the yolk stays firm and doesn't run when you slice it into rounds. Dry out the bread so it doesn't go soft from the mayonnaise and fall apart.
- Substitutions
- Use pickled gherkins (40 g) instead of cucumbers for some tang. Use parsley (3 g) instead of dill, but chop it finer.
- Common mistakes
- If the egg is overcooked, the yolk turns greenish and tastes bitter. Time it by the clock, not by eye.
- Storing and reheating
- Keep in the fridge for no more than 1 day, in an airtight container. Warm for 10 seconds in the microwave, but it's better to eat it fresh.
- Serve with
- Serve at a festive table with kvass or dry wine. Also good with tea when guests visit in winter.
Comments 0
Sign in to leave a comment.
No comments yet.