Sandwiches are served not only as a snack, but also as an addition to first courses. In terms of size, it is best to prepare small sandwiches that will be easy to grasp with your hand. If the sandwich is large, it is best to serve it as a separate dish.
Sandwiches on toast with sprats
The appearance of these sandwiches looks impressive on the table. These sandwiches are inexpensive to make. You can choose the bread for such a dish as you wish, but the most delicious slices of bread are made from rye or black bread. You can also take the product with raisins, seeds, nuts, and spices. To make the dish delight with its original taste, you should add tomato, egg, lemon, olives and herbs to the sprats.
Products:
8 slices of bread;
1 clove of garlic;
2 chicken eggs;
2 tablespoons of mayonnaise;
100 grams of sprats in oil;
1 tomato;
1 slice of lemon;
greens upon availability. 
Bread, if it has not yet been sliced by the manufacturer, should be originally sliced and dried in the oven, in a frying pan or in a toaster. Rub the resulting croutons with a clove of garlic. 
Spread the pieces of bread with mayonnaise. 
Eggs that have been boiled in water for 10 minutes should be cut into slices or grated. Then arrange into slices. 
Place sprats, tomatoes, lemon slices and herbs on top. 
The egg and greens can be lightly salted, but do not forget that sprats and mayonnaise already contain salt.
Sandwiches with sprats and pickled cucumbers
These sandwiches are fairly quick to prepare. This dish is an original appetizer and can help out at any time when guests are already on the doorstep.
To prepare the dish you will need:
Half a loaf (you can take one already cut into pieces);
1 can of sprats in a jar;
2 cloves of garlic;
100 grams of mayonnaise;
3 salted, pickled or pickled cucumbers;
cranberries for decoration;
greens to taste and availability. 
The bread needs to be fried in a frying pan. You can fry the loaf with the addition of refined oil, or you can simply dry it or cook it in a toaster. 
Rub the toasted loaf slices with a clove of garlic and spread with mayonnaise. 
Cut the pickled cucumbers into shapes and place on bread. 
Sprats, cranberries and greens should be placed on top of the cucumbers. A tasty and satisfying snack is ready to eat. 
Sandwiches with sprats and fresh cucumbers
Fresh cucumber makes the sandwich taste original. The cucumber adds crunch to the sandwich and is a great addition to sprats. It is worth serving such sandwiches not only in the summer, but also in the winter.
Preparation:
White loaf;
5 tomatoes;
5 cucumbers;
200 grams of mayonnaise;
garlic optional;
greenery.
The garlic must be passed through a press and mixed with mayonnaise. Cut the loaf into slices and, if desired, fry in a frying pan in vegetable oil on both sides. Spread mayonnaise and sliced cucumbers and tomatoes onto slices of loaf. Sprats and greens are placed on top. The sandwiches are ready to eat.
Sandwiches with sprats on fried bread
Fried bread is already a tasty snack, but if the bread is flavored with sprats, then you get not only a complete dish, but also an excellent snack.
6 slices of bread or loaf;
1 can of sprats in oil;
2 boiled eggs;
butter;
greenery;
Fry the bread on both sides in a hot frying pan with the addition of vegetable oil.
Boil the egg in water for 8-10 minutes. After cooking, they need to be peeled and cut into slices. Spread the pieces of bread with butter. Place egg and sprats on top. Decorate the finished sandwiches with herbs.
Sandwiches with sprats on black bread
Brown bread is an excellent product that is suitable for making croutons and sandwiches. If the bread contains seeds or grains in its composition, then the dish turns out to be more original.
Products:
Black bread;
can of sprats;
greenery;
green onions;
eggs;
fresh cucumber;
mayonnaise.
Preparation
Spread mayonnaise on black bread of any brand and with any possible additives and arrange sprats, a hard-boiled egg, finely chopped herbs and onions and fresh cucumber.
Sandwiches with sprats and lemon
Lemon adds sourness and can perfectly complement the taste of fish and other products used in cooking.
Half a loaf;
half a lemon;
can of sprats;
3 cloves of garlic;
100 grams of mayonnaise;
bunch of parsley;
vegetable oil for frying.
Cut the loaf slices and fry on both sides in a well-heated frying pan in vegetable oil. Cut the lemon into slices, finely chop the greens or divide them into small branches. Spread the loaf with mayonnaise, arrange the sprats, herbs and lemon slices over the fried loaf. A quick snack is considered ready.
Hot sandwiches with sprats
A hot sandwich is not only an excellent snack, but also a complete lunch that is tasty, nutritious and quite original.
Products:
Can of sprats;
fresh tomato to taste;
garlic to taste.
Preparation
Cut the loaf or bread into pieces. Place fresh tomatoes cut into slices or cubes on top. You can pass the garlic through a press and place it on top of the tomato, or you can rub the slices of the sandwich with a clove of garlic. Place sprats on bread, place pieces of cheese on top. The sandwich can be heated either in the microwave until the cheese is completely melted or in the oven. The oven must be heated to 200 degrees. Bake the sandwich in the oven until golden brown.
Sandwiches with sprats and garlic
Garlic stimulates appetite and makes the taste of the dish more original. It is a healthy product that is advisable to add to sandwiches.
Products:
Can of sprats;
bread according to taste preferences;
tomato, cucumber (fresh, pickled), lemon, olives to taste;
hard cheese to taste;
boiled chicken egg to taste;
mayonnaise to taste;
greens to taste;
garlic to taste.
Preparation
Bread or loaf needs to be cut if this is not done by the manufacturer. Pass the garlic through a press and mix with mayonnaise. In addition, you can grate the bread with a clove of garlic. Spread the bread with mayonnaise. Place any desired or available products on top. It could be tomatoes, cucumbers, olives, lemon, or egg. Place the sprats on top of the other ingredients.
Ideas for decorating sandwiches with sprats
Here's a cooking option.
HOLIDAY SANDWICH RECIPES
1) Tuna salad on toast
INGREDIENTS:
● Canned tuna - 1 can
● Boiled eggs - 3 pcs.
● Pickled cucumbers - 4 pcs.
● Mayonnaise - 2-3 tbsp.
● Bread - several slices
● Greens - to taste
● Ground pepper - to taste
PREPARATION:
Crispy toast with tuna and egg salad can be served for breakfast or as a holiday snack.
How to make tuna salad on toast. Tuna and egg salad, which you will need to prepare the dish. Drain the liquid from a can of canned tuna, mash the fish with a fork. Finely chop the cucumbers. Cut the boiled eggs into cubes. Mix the tuna, cucumbers and eggs. Season with mayonnaise, pepper and mix. Dry the bread in oven. Spread egg salad on toast, garnish with a slice of cucumber and a sprig of dill.
2) Festive canapés with sausage
INGREDIENTS:
● black grain bread 1 baguette
● boiled sausage 200 g
● cherry tomatoes 1 sprig
● cream cheese 150 g
● bunch of lettuce leaves
● parsley to taste
PREPARATION:
Cut the baguette into slices and spread with cream cheese. Place a lettuce leaf on each piece of bread.
Cut cherry tomatoes in half. Figuratively string thin slices of sausage onto toothpicks, placing a few sprigs of herbs inside. Garnish the canapes with half a cherry tomato. You can also decorate your appetizer using the pop chef canapé set.
3) Sandwiches with sprats
INGREDIENTS:
● baguette (or loaf) 1 pc.
● mayonnaise 2 tbsp.
● sour cream 2 tbsp.
● medium-sized garlic cloves 5 pcs.
● long fresh cucumber 1 pc.
● tomato 1 pc.
● sprats in oil 2 cans
● dill and parsley
● vegetable oil
● salt, ground black pepper
PREPARATION:
1. Pass the garlic through a press, mix with sour cream and mayonnaise, salt and pepper to taste. Place the sprats in a colander to drain the oil.
2. Cut the baguette into thin slices slightly diagonally and fry in a greased frying pan until golden brown.
3. Grease each piece with garlic sauce, place fish, a slice of cucumber, and half a slice of tomato on top.
4. Sprinkle with finely chopped herbs. Serve warm.
4) Sandwiches with processed cheese, garlic and kiwi
INGREDIENTS:
● processed cheese 300 g
● garlic 3 cloves
● baguette 1 pc.
● lettuce leaves optional
● kiwi 3 pcs.
● mayonnaise to taste
● lemon optional
PREPARATION:
Grate the processed cheese (pre-chilled in the freezer for 30 minutes) on a coarse grater. Press the garlic through a garlic press and add to the cheese. Add a little mayonnaise to the mixture. Cut the kiwi and lemon into thin slices, cut the loaf into slices. Place washed lettuce leaves on the pieces of loaf, then spread the cheese mixture on them. Place mugs of kiwi and lemon on top.
5) Canapes with egg and salmon
INGREDIENTS:
● slices of bread 10 pcs.
● red fish slices 10 pcs.
● eggs 5 pcs.
● butter or cream cheese to taste
● lemon juice 1/2 lemon
● dill sprigs for decoration
● chives or green onions for garnish
● red or black caviar for decoration
PREPARATION:
Cut the black bread into small squares, grease with butter or cream cheese. Sprinkle with chopped chives. Place a piece of lightly salted salmon on top and sprinkle with lemon juice. Then lay out half the boiled egg, garnish with caviar and a sprig of dill. Canapes with salmon and eggs are ready!
6) Sandwiches with homemade lightly salted herring
INGREDIENTS:
● fresh frozen herring 1 pc.
● coarse salt 1 tsp.
● black peppercorns 1 tbsp.
● vinegar 2 tbsp.
● bay leaf 2 pcs.
● clove buds 2 pcs.
● water 1/2 cup
● red onion 1 pc.
● half a loaf of Borodino bread
● white horseradish 3 tbsp.
● fresh cucumber 1 pc.
● green sour apple 1 pc.
● bunch of dill
● lemon juice 1 tsp.
● a pinch of thyme
● sugar 1 tsp.
PREPARATION:
1. Prepare lightly salted herring a day in advance. To do this, defrost the fish.
2. Place all the spices in a saucepan, add water and boil. Remove from heat and add a tablespoon of vinegar. Meanwhile, cut half the onion into rings.
3. Cut the fish: cut off the head, tail and fins, remove the entrails and spine, and cut the fillet into pieces. Place them in a jar mixed with onion rings, pour marinade at room temperature and place in the refrigerator for a day.
4. Assemble the sandwiches: cut half the onion into thin half rings, scald and marinate for 10 minutes in a mixture of the remaining vinegar, sugar and thyme with warm water (add enough so that the onion is barely covered).
5. Cut the apple into thin slices and immediately sprinkle with lemon juice, and the cucumber with thin slices.
6. Cut the bread into thin triangles, brush with horseradish and sour cream, place a piece of herring on top, a couple of slices of apple and cucumber, garnish with onion and dill.
Delicious sandwiches
Ingredients:
● 16 slices of white toaster bread (for us this is exactly one loaf);
● 8 plates of ham (smoked meat);
● 1-2 tomatoes;
● 200 g mushrooms,
● 4 eggs;
● 100-150 g of cheese;
● 1 tbsp. a spoonful of butter for frying;
● salt, pepper, parsley.
Preparation:
Using a sharp knife, cut out the crumb from 8 pieces of bread. You will get bread “rims” from the crusts. Place 8 whole pieces of bread on a baking sheet, place bread “rims” on 4 of them. Fill them with pre-fried mushrooms, salt, pepper and sprinkle with grated cheese.
Place 2 slices of ham on the remaining 4 pieces of bread, and on them the remaining 4 bread “rims” without crumb. Place sliced tomatoes inside the rims and break an egg into each sandwich. Salt and pepper.
Place the baking sheet with 8 sandwiches in the preheated oven and bake at 180 C until the eggs are set and the cheese is melted.
Festive sandwiches with sprats
Ingredients:
Sprats - 1 jar;
Fresh cucumber - 1 piece;
Fresh tomato - 1 piece;
Green onions - 2 pcs;
Boiled eggs - 3 pcs;
Garlic - 1-2 cloves;
Processed cheese - 2 tbsp;
Hard cheese - 50 grams;
Mayonnaise - 1 tbsp;
Black pepper - to taste;
Dill or parsley - to taste;
Lettuce leaves - for serving.
Description of the cooking process:
It is probably difficult to imagine a holiday table without sandwiches. Almost every feast begins with appetizers, and there are so many of them you can prepare. Sandwiches are a lifesaver in case of unexpected guests. Sandwiches with sprats and cucumber are one of the most common types of sandwiches, but every housewife can add her own twist to them. Having several necessary products in your arsenal, you can prepare them quickly and easily.
We will need a can of good quality sprat, cucumber, tomato, green onions, boiled eggs, loaf, hard and processed cheese, garlic, mayonnaise, ground black pepper and some herbs.
Grate hard cheese and eggs on a medium grater, add processed cheese and mayonnaise, squeeze the garlic through a press. Mix everything well.
Spread the resulting mixture onto slices of bread.
Cut the bread slices in half as desired, place them on lettuce leaves, sprinkle each slice with black pepper and place the fish on top.
Thinly slice green onions, tomatoes and cucumbers.
Next to the fish, place cucumber and tomato on bread, sprinkle with green onions and garnish with a sprig of dill or parsley.
Festive sandwiches with sprats can be immediately served to guests. Bon appetit!!!
We prepare sandwiches with 2 types of sprats.
Sandwiches are the most common snack for the holiday table and beyond.
These sandwiches are very easy to make and they turn out incredibly delicious.
Step by step recipe.
Ingredients:
Rye bread - 1 loaf
Sprats - 1 can (240 g)
Eggs - 3 pcs.
Garlic - 1 clove
Tomatoes - 2 pcs.
Pickled cucumbers - 2 pcs.
Parsley dill
Mayonnaise
The recipe itself is on video:
Canapes with boiled pork and cucumbers
Ingredients:
Slices of white toast bread - 10 pcs.
Pieces of boiled pork - 20 pcs.
Butter - 100 g
Olives - 20 pcs.
Dill - for decoration
Cucumbers - 2-3 pcs.
Preparation:
1. Cut white toast bread into triangles, dry in the oven or in a frying pan. Grease each slice of bread with butter, place a piece of boiled pork or carbonate on top. Cut the cucumbers into thin longitudinal slices. Thread olives and cucumber slices onto colorful plastic skewers. Stick skewers into the sofa. Decorate the finished appetizer with dill sprigs. And you can decorate thanks to the Pop Chef set for canapés.
Delicious Chicken Pastrami
This dish can be prepared instead of sausage for sandwiches. Chicken fillet prepared according to this recipe turns out very juicy with a rich aroma of French herbs.
The whole secret is in pre-soaking the meat. And the preparation itself lasts only 15 minutes. Honestly. Although, it takes almost 15 hours to do everything. So, if you are preparing pastrami for a holiday dinner, you need to start the night before.
For the recipe for chicken fillet pastrami with aromatic herbs we will need:
- 2-4 bay leaves
- 1 chicken breast (weight 700-800 g)
- 2-3 buds of cloves
- 1 liter of cold boiled water
- 2 tsp. a mixture of dry French herbs (or Provençal, whichever you prefer. Just don’t overdo it)
-2 tbsp. salt
- 5-7 black peppercorns
- 0.25 tsp mixture of ground peppers
- 1 tsp. Sahara
- 2-3 peas of allspice
- 0.25 tsp ground red pepper
- 1 tbsp. sunflower oil
Chicken pastrami recipe:
It is advisable to take a fairly large chicken fillet. Prepare the brine. Pour cold water into a bowl, add salt and sugar (take heaped spoons). Stir until they dissolve. Add bay leaves, cloves, black peppercorns and allspice. Dip the fillet into the prepared brine. The water should completely cover the meat. Place in the refrigerator for 12 hours. Pour all the dry spices into a separate plate. Pour in sunflower oil and stir. After 12 hours, remove the fillet from the brine and let the water drain. Coat the chicken fillet on all sides with the prepared mixture of spices and herbs. Place on foil. The oven should be preheated to maximum temperature. Place the fillet in the oven for 15 minutes, no more and no less. Do not open the door! After the allotted time, turn off the oven.
Still don't open the oven door! Leave the chicken fillets inside the oven until it cools completely, or for at least two hours.
1. From eggs and onions
Grate the boiled eggs on a coarse grater and chop the onion as finely as possible. Soften and grind the butter, mix it with sour cream, salt and pepper. You can also add finely chopped herbs.
2. From eggs and cheese “Druzhba”
Grate the boiled eggs on a coarse grater. Grind the Druzhba cheese or something similar and mix thoroughly with the cottage cheese in a 2:1 ratio. Mix eggs, cheese and curd mass, sour cream, salt and finely chopped herbs.
3. From herring
Grate the boiled eggs, finely chop the onion and herring fillet. Grind the butter until soft and mix with eggs, onions and fish.
4. Smoked mackerel
Grind the mackerel fillet, add mayonnaise, sour cream, mustard, finely chopped onion and a boiled egg.
5. Sardines in oil
Pass the sardine in oil (from canned food) through a meat grinder together with cottage cheese or grind thoroughly. Then mix with finely chopped herbs.
6. Smoked mackerel
Pass mackerel fillet and processed cheese through a meat grinder, and then mix thoroughly with mayonnaise.
7. Eggs and ham
You will need: 3 eggs, 5 tbsp. l. mayonnaise, 100 g sausage, ham or boiled meat, salt. Grate boiled eggs, finely chop ham or sausage, mix everything with mayonnaise, you can season with lemon juice.
8. Mushroom
You will need: 3 eggs, 8 tbsp. l. mayonnaise, 1 tbsp. l. celery, 3-4 tbsp. l. finely chopped salted mushrooms. Chop boiled eggs and raw celery, mix with mayonnaise and chopped mushrooms.
9. From carrots and onions
Lightly fry finely chopped onion and carrots grated on a medium grater until golden brown in vegetable oil, add salt. Then mix them with some mashed canned fish or grated boiled eggs and mayonnaise.
10. Spicy hard cheese
Grate 200 g of hard cheese on a fine grater, thoroughly rub with 100 g of butter, 2 tbsp. l. mustard, salt and pepper.
11. Spicy cheese
You will need: 250 g feta cheese, 100 g pickled cucumbers, 1 onion, salt, 2 tbsp. l. sour cream. Peel the onion, finely chop it and cucumbers, and then thoroughly mash with cheese and sour cream.
12. Cod liver
You will need: 1 can of cod liver, 1 tsp. mustard, 3 boiled eggs, 1 tbsp. l. mayonnaise, 1 tbsp. l. lemon juice, finely chopped herbs, salt, pepper. Grind the liver, chop the eggs finely. Mix both with the rest of the products and bring the resulting mass to a homogeneous consistency.
More often, various sandwiches are prepared with sprats, but salads with them also turn out simply amazing. Fast, convenient, tasty - all this can be said about these salads.
With boiled eggs, black and white bread, potatoes and various herbs, especially parsley, lettuce and green onions. Onions can also be used together with sprats, as well as tomatoes, fresh and pickled cucumbers.
You can add boiled carrots, avocado, seaweed and croutons to salads with sprats. And such a dish should be seasoned with either vegetable oil or mayonnaise. The best spices for this product are mustard, coriander and garlic, black sesame seeds and lemon juice.
Recipe 1: Simple salad with sprats, eggs, onions
- Can of sprat;
- 2 eggs;
- 1 onion;
- Ground black pepper;
- Mayonnaise – 2 tbsp. l.
Mash the sprats with a fork in a small bowl or bowl. Hard boil the eggs, add cold water and leave for 5 minutes. After the eggs have cooled, chop finely. Finely chop the onion, place in a sieve, pour over boiling water and allow excess liquid to drain. Combine all ingredients, pepper, season with mayonnaise, mix thoroughly. If the snack is a little dry, you can add a little oil from the jar.
Salad with sprats can be served either separately or on toasted bread.
Recipe 2: simple sprat and corn salad (with photo)
The salad is very easy to prepare, good to use in a “guests on the doorstep” situation. Delicious and nutritious, ready in minutes.
- Sprats - 1 ban.
- Corn (Small) - 1 ban.
- Chicken egg - 5 pcs
- Crackers (To taste)
- Mayonnaise (For dressing)
Mash sprats with a fork 
Boil eggs, cut into cubes. 
Mix sprats, eggs and corn. I only had a large jar, so I added half a jar. 
Before eating, add crackers and season with mayonnaise. You can decorate with greenery.
The salad is ready. Bon appetit!
Recipe 3: layered salad with sprats “Riga Fantasy”
One of the most delicious salad recipes in a wallet-friendly version.
- - 500 g potatoes;
- - 5 pieces. chicken eggs;
- - 200 g carrots;
- — 200 g of pickled cucumbers;
- - 2 pcs. cans of sprat in oil;
- - dill for decoration;
- - 50 g hard cheese;
- — 100 g of caviar snack “Ikrinka”;
- - salt to taste.
Take even potatoes, approximately the same size, weighing about half a kilogram. Rinse the potatoes well in warm water. Place the washed potatoes in a saucepan, fill with cold water and place on the stove. Cook the potatoes until fully cooked, about twenty minutes from the moment of boiling. Remove from heat and drain pan and let potatoes cool completely. Carefully peel the cooled potatoes and grate them on a coarse grater.
Wash the carrots well, remove the leaves and the tip and root. Place in a small saucepan, cover with cold water and place on the stove. Cook until the carrots can be easily pierced with a fork. Remove from heat, drain and cool. Peel the carrots and cut into small cubes.
Dry the pickled cucumbers a little from the brine, cut into small cubes. Hard-boil the eggs, cool and grate on a fine grater. Remove the sprats from the jars and place on a paper towel to remove excess fat. Remove the tails and bones.
Place potatoes, carrots, sprats, eggs, potatoes, cucumber in even layers in a salad bowl. Spread a little mayonnaise and add some salt. Decorate with grated cheese on top, make a mesh of mayonnaise and distribute the caviar appetizer in small portions, garnish with dill.
Recipe 4: puff salad Fish in a pond with sprats (with photo)
It is best to use larger sprats for this recipe. With small sprats, the salad will not look so impressive. The “Fish in the Pond” salad with sprats is laid out in layers and turns out very satisfying.
- Sprats - 1 jar
- Eggs - 4 pcs.
- Potatoes - 2 pcs.
- Carrots - 2 pcs.
- Onion - 1 pc.
- Cheese - 70-80 gr.
- Mayonnaise, Herbs for decoration
First of all, boil the potatoes, carrots and eggs. Potatoes and carrots can be boiled in one pan, and eggs in another.
Finely chop the onion and pour boiling water for 10 minutes so that it does not taste so bitter in the salad.
Peel the boiled potatoes, chop finely, mix in a separate plate with mayonnaise and place in a salad bowl as the first layer.
Drain the water from the onion. Place onions over potatoes.
Drain the oil from the sprats. Leave 3-5 sprouts for decoration. Mash the rest with a fork, mix with mayonnaise and place in the next layer.
We make decorations from three eggs. Using a small knife, cut the egg from the blunt end in a zigzag pattern, removing the top part. Chop the yolk into the middle.
Grate the remaining eggs, mix with mayonnaise and place in a salad bowl.
Grate the carrots, mix with mayonnaise and place in the next layer.
And the last layer is cheese. Grate it on a fine grater and sprinkle it on the salad.
And now the most interesting part – the design. Place finely chopped greens along the edge of the salad bowl. Garnish the salad with eggs, sprats and green onions. Bon appetit!
Recipe 5: Fish salad with sprats (with photo)
— 160 grams of sprat;
- 1 pickled cucumber;
- 2 eggs;
- 1 head of blue onion;
- 1 fresh cucumber;
- 3 potatoes (small size);
- 1-1.5 tablespoons of mayonnaise of any fat content;
- 1 carrot (large);
- 1 tablespoon of table vinegar;
- salt - to taste.
First of all, we prepare all the necessary components of the “Fish” sprats salad. Boil carrots and potatoes for 15-20 minutes, eggs for 7-8 minutes. Then we put these ingredients in cold water, after which we take them out and thanks to this we can easily peel off the shells and outer vegetable skin. Open the sprats and place them in a small salad bowl. Wash two types of cucumbers thoroughly (salted and fresh). We clean the head of the blue onion and rinse it under running water.
Separate the whites of boiled eggs from the yolks. We grate the latter together with the potatoes on a coarse grater.
On a cutting board, finely chop the blue onion for our sprat salad and sprinkle it all over with a small amount of vinegar. If desired, you don’t have to use the latter, but pour hot water over the vegetable to remove its bitterness.
Cut fresh and pickled cucumber into small cubes on a hard surface.
Remove the tails from the fish and cut them on a cutting board into pieces of the desired size or as shown in the photo.
Using a knife with a thin blade, carefully turn the boiled carrots into circles. We leave a small part of this vegetable on the fins and tail of the future fish.
Add mayonnaise to the chopped products (except carrots) and mix everything well. We spread the resulting mass into an oval with pointed edges.
On a fine grater over the left edge of the fish's body, grate the egg whites.
We form scales from carrot circles, lay out the tail and fins in an arbitrary manner from the remaining product. Don't forget about the eyes and mouth! Salad ready!
Recipe 6: delicious salad with rice and sprats
- Rice 100 g
- Green salad 1 bunch
- ½ can canned green peas
- Sprats 1 jar
- Ground black pepper - to taste
- Boil the rice until done. Cool.
- Place lettuce leaves on a plate, layer rice, peas, sprats, and pepper.
Recipe 7: delicious salad of sprats, beans and croutons
- 1 can of canned sprats;
- Canned white beans – 150 g;
- Canned corn - half a can;
- 2-3 cloves of garlic;
- Spicy cheese – 150 g;
- Half a loaf of Borodino bread;
- Greenery;
- Mayonnaise.
Drain the oil from the sprats into a separate bowl. Cut Borodino bread into cubes and bake them in the oven for 15 minutes. Place the prepared croutons in a bowl with butter and leave to soak for 8-10 minutes. Strain the liquid from the beans and corn, put them in a salad bowl, add sprats mashed with a fork, crushed garlic and grated cheese. Add finely chopped herbs, mayonnaise, mix all ingredients thoroughly. It is better to eat this salad with sprats right away, as the croutons will then become soggy and make the dish not so tasty.
Recipe 8: Mimosa salad with sprats, puff pastry
- 500g of boiled beets and carrots,
- 6 boiled eggs,
- 2 onions,
- 1 can of sprat,
- mayonnaise, sugar.
Mash the fish with a fork, chop the onion, finely grate the eggs, and grate the carrots and beets on a coarse grater. Place the sprats on a flat dish in the first layer, mayonnaise, put onion on top, mayonnaise again, grated eggs, add salt, mayonnaise, carrots, sugar and salt, mayonnaise, beets, add salt, mayonnaise, sugar. Before serving, keep the salad in the refrigerator for 2 hours.
Recipe 9: delicious salad with sprats and prunes
The unusual sweetish taste of this spicy salad will please even the most picky gourmet. An excellent snack for a feast or for every day.
- 1 can of sprat in oil;
- Chicken eggs – 5 pcs.;
- 3 small onions;
- 2 potatoes;
- 1 green apple;
- Prunes – 120 g;
- Walnuts – 50 g;
- Mayonnaise.
Boil the potatoes until tender, remove the skin, cool, and grate on a coarse grater. Wash the apple, peel the skin and grate it. Boil the eggs, cool, chop the whites separately. Drain the oil from the jar of sprats and mash the fish with a fork. Steam the prunes in water, then chop finely. Finely chop the onion and fry until golden brown. Grind the yolks, chop the nuts finely. Lay out the salad in layers: 1st layer - sprats, 2nd layer - whites, mayonnaise, 3rd layer - potatoes, mayonnaise, 4th layer - yolks, apple, mayonnaise, 5th layer - onions, mayonnaise, 6th layer - nuts, 7th layer - prunes. The mayonnaise layer should not be made too thick, otherwise the salad will look like porridge.
Recipe 10: Festive sprat salad with croutons
- Sprats - 400 Grams
- Canned corn - 240 grams
- Canned white beans - 300 grams
- Cheese - 200 Grams
- Crackers - 100 grams
- Garlic - 2 cloves
- Mayonnaise - 100 Milliliters
- Greens - - To taste
We open the jars of sprat, drain the liquid from them into a plate, and soak our crackers in this liquid for a short time. The crackers should soften a little so that guests don’t break their teeth on them :)
We also put the sprats in a plate.
We mash the sprats with a fork - not quite into porridge, of course, but quite thoroughly. Into a kind of sprat minced meat.
Drain the liquid from the canned corn and add it to the sprats.
We do the same with canned beans.
Squeeze garlic into salad.
Grate the cheese on a fine grater.
Add cheese and croutons to the salad. Mix with mayonnaise, salt and pepper to taste.
Before serving, sprinkle with herbs. Ready!
Recipe 11: sprat salad with mushrooms and croutons
- Sprats - 1 jar.
- Crackers - 1 sachet.
- Pickled mushrooms - 1 jar.
- Eggs - 4 pcs.
- Onion - 1 pc.
- Mayonnaise - 250 g.
- Boil the eggs, cool, peel and grate 2 eggs on a coarse grater. And separate the remaining 2 eggs from the yolks and whites. Grate the whites on a coarse grater, grate the yolks on a fine grater.
- Cut the onion into half rings and fry.
- Separately chop the mushrooms and fry. Cool.
- Mash the sprats with a fork.
- Mash the crackers (if large).
- Lay out the salad in layers: eggs, sprats, fried onions, mayonnaise, croutons, mayonnaise, mushrooms, egg whites, mayonnaise, yolks.
- Place the finished salad in the refrigerator for 2-3 hours, let it soak.
1. Homemade sprats
Ingredients:
1 kg of small fish (capelin, herring, sprat)
1 kg onions
20 black peppercorns
1 tsp. French mustard
2 cups vegetable oil
1/4 cup vinegar
1 tsp. liquid smoke
1 glass of water
1 tsp. sea salt
Wash the fish, cut off the head, clean the insides, place on paper napkins and dry thoroughly. Cut the onion into half rings. Heat half the oil in a frying pan. Fry the fish in small portions on each side until cooked. Lightly fry the onion too. Place the onion on the bottom of the pan, then the fish. Spray with liquid smoke. Place bay leaf and black pepper on top. Dilute vinegar with water, mix with vegetable oil, mustard and salt to taste. Bring to a boil and pour over the fish. Cover with a lid and leave to infuse in the refrigerator for 24 hours.
2. Homemade sprats - option 2.
1 kg. fresh sprat (small sardines),
150 g. odorless oils,
1 glass of boiling water,
3 tsp dry tea brewing (you can take 3 tea bags),
2 chicken stock cubes Maggi, Galina Blanca, etc.
Brew tea in 1 cup of boiling water, leave for 15 minutes, strain and dissolve bouillon cubes in it. I take vegetable bouillon cubes, I like them better than chicken ones (I don’t know, maybe I can eat fish cubes too?)
Clean the sprat and place it in a frying pan, pour in oil and tea.
Simmer covered over very low heat for 1 hour. At the end of cooking, the liquid will completely evaporate, leaving only the oil.
I also sprinkled the fish with black pepper. The result is a very tasty fish, indeed similar to sprats.
There is no salt in the recipe since the cubes are already salty. This fish is delicious both hot and cold, you can also make sandwiches with it.
3. Sprat salad
Sprats 1 jar (preferably medium and not very smoked)
1 can canned peas
Pickled cucumbers 2 pcs (small)
Eggs 2 pcs
Boiled rice 2-2.5 cups (more is possible)
Mayonnaise 1 pack 150 gr
In a salad bowl we place boiled rice, peas, finely diced cucumbers, chopped eggs, sprats - finely broken with a fork, but not chopped. Mix everything well and season with mayonnaise, salt and pepper to taste.
4. Sprats “under a fur coat”
1 can of Riga sprats (it is better to take small sprats)
1 fresh cucumber
2 eggs
200 g white bread croutons
mayonnaise
dill greens 1/2 bunch
olives
Prepare crackers. Cut white bread into cubes and dry in a frying pan on all sides until golden brown. Add some salt. Place the sprats in a bowl and mash with a fork. Wash the cucumber and cut into small cubes. Place them on top of the sprats. Boil the eggs, cut into cubes, add to the mixture. Lastly, add the crackers. Season the sprat mixture with mayonnaise and mix well. Top the dish with fresh herbs and sliced olives.
5. Homemade sprat pate
Ingredients:
Sprats 1 jar
onions 1 pc.
carrots 1 pc.
processed cheese 200 g
mayonnaise 1 tbsp. l.
green onions and fresh cucumbers for garnish
black sesame seeds
Cooking method:
Chop the carrots and onions as desired and fry until golden brown.
Place sprats into a blender.
Add vegetables.
Add mayonnaise.
Add the cheese and beat the whole mixture thoroughly until smooth.
Place the pate in a container and put it in the refrigerator for two hours. Spread the bread with pate, garnish with a whole fish and finely chopped green onions, and decorate with fresh cucumber as you wish.
6. Brussels sprouts with sprats
Brussels sprouts (sprouts) - 12 pcs.
sprats - 1 jar
butter - 4 tbsp.
Dutch cheese - 100g
bechamel sauce - 1.5 cups
Make a hole in each Brussels sprouts using a special metal notch, fill them with sprats, place them on a greased baking sheet, sprinkle with grated cheese. Bake in the oven, adding butter during baking.
Making bechamel sauce. Lightly fry 1 tablespoon of flour in a frying pan, dilute with 1 glass of hot milk and, stirring continuously, boil for 5-10 minutes. Add raw egg yolks and salt to a medium-thick sauce. The thickness of the sauce can be increased by adding flour. Serve the sauce in a separate bowl.
7. Sprat salad with corn and beans
For the recipe you will need:
Sprats - 1 jar
sweet corn (canned) - 120g
white beans (canned) - 120g
cheese - 100g
black crackers (Borodinsky) - 1/2 pcs.
garlic - 2 cloves
mayonnaise, herbs - to taste.
Pour the sprat oil into a bowl with crackers and leave to soak for 5~10 minutes. Mash the sprats with a fork. Drain liquid from beans and corn. Press the garlic through the garlic press. Grate the cheese on a fine grater.
Mix sprats, crackers, beans, corn, cheese and garlic. Season with mayonnaise. If desired, sprinkle with finely chopped herbs.
Serve immediately after cooking, otherwise the crackers will lose their crunchiness.
Vegetable salad with sprats
For the recipe you will need:
Potatoes (boiled) - 3 pcs.
carrots (boiled) - 1 pc.
cucumbers - 2 pcs.
peas (canned green) - 100g
sprats - 160g
lemon juice - 1 tsp.
parsley, salt to taste.
Cut the peeled potatoes, carrots and cucumbers into cubes. Place vegetables in a salad bowl in layers, top with sprats and green peas.
Pour the salad with lemon juice and the remaining sprat oil mixed with salt. When serving, decorate with greens.
8. Sprats baked in puff pastry
For the recipe you will need:
Puff pastry - 400g
sprats - 1 jar
egg - 1 pc.
parsley for decoration.
Remove the sprats from the jar and let the oil drain.
Roll out the dough into a layer 0.5 cm thick, cut it into long strips 9-10 cm wide, brush with egg.
Place the sprats on a strip of dough and cover with another strip, then cut without damaging the fish. Press the edges of the dough lightly, connecting the top and bottom layers.
Place the products on a baking sheet moistened with water, brush the top with egg and bake. Place the baked sprats on a dish covered with a paper napkin and garnish with parsley sprigs.
9. Rosettes of cheese with sprat mass
For the recipe you will need:
Cheese - 300g
cottage cheese - 200g
sprats - 1 jar
butter - 50g
pickled mushrooms and cucumbers - to taste.
Cut the cheese into slices 0.5 cm thick, from which squeeze out circles with a glass. Mash the sprats in oil and grind with cottage cheese and butter. Place the finished mixture between two circles of cheese and spread it on the top circle. Place a mushroom or a slice of cucumber on top. Instead of sprat, you can use sprat pate.
10. Baltic sprat pie
For the test we will need:
Milk - 1 glass;
Flour - 2 cups;
Vegetable oil - 2 - 3 tablespoons;
Dry yeast - 1 sachet (11 grams);
Sugar - half a teaspoon;
Egg - 2 pieces;
Salt - half a teaspoon.
For filling:
Sprats - 1 - 2 cans;
Sour cream - 200 grams;
Onions - three heads;
Hard cheese - 200 grams;
Greenery.
Progress:
First, knead the yeast dough. To do this, sift the flour through a sieve into a deep saucepan, add salt, sugar, dry yeast, pour in warm milk and sunflower oil. Knead soft dough. Cover with a plate and leave to “rise” in a warm place for one hour.
During this time we make the filling. Grate the cheese on a medium grater and mix with sour cream. Finely chop the onion and simmer in a frying pan.
Roll out the dough and give it the shape of our baking sheet, then carefully wrap it around a rolling pin and transfer it to a baking sheet covered with parchment. Then place the fried onion, grated cheese and sour cream on the dough piece and lay out the sprats one after another, lightly pressing them into the dough. Sprinkle finely chopped herbs on top and place in a preheated oven for 35 - 45 minutes.
11. Sandwich cake with sprats
For the recipe you will need:
Round rye bread
butter
lemon - 1 pc.
sprats or sprats - 12-15 pcs.
green onions - to taste
carrots (boiled) - 1
sweet pepper (strips) - 5-7 pcs.
pickled garlic - 9-10 cloves.
Cut off the top of the bread. Cut the remaining part in the form of a circle into two layers: spread the bottom one with butter, cover it with the top layer of bread and also spread it with butter. Gently fan out sprats (or sprats), green onions, pieces of red pepper, slices of garlic, lemon, and decorate with a carrot flower. To do this, wash the carrots thoroughly, boil them, remove the skins and carefully, as if “remove the shavings,” place them in the shape of a flower, and sprinkle a little crumbled yolk in the center. Ideal for a picnic or beer buffet.
12. Seaweed salad with sprats
For the recipe you will need:
Sea kale
sprats
crab sticks
egg
mayonnaise.
Sea kale - finely chopped, Sprats - mash or chop, Crab sticks - finely cut into cubes, Egg - finely chopped, mix everything and season with mayonnaise. The taste is unusual due to smoked sprats, so it is better not to replace it with other canned fish.
13. Salad with sprats and prunes
For the recipe you will need:
Sprats - 1 jar
egg - 5 pcs.
potatoes - 2 pcs.
apple - 1 pc.
onions - 2-3 pcs.
nuts, mayonnaise, prunes - to taste.
Mash the sprats with a fork. Grate the egg white on a coarse grater, a layer of mayonnaise, and butter (on a grater). Grate potatoes (boil in their skins); Grate the egg yolk on a fine grater. Apple - on a coarse grater, onion (fry), mayonnaise. Grind the nuts in a meat grinder.
Top with chopped prunes.
14. Bagels with sprats and cheese
For the recipe you will need:
Flour - 1.5 cups
cream (boiled) - 1.5 cups
vegetable lard - 2 tsp.
granulated sugar - 2 tbsp.
salt - to taste
For filling:
cheese (grated) - 100g
sprats - 1 can.
Sift the flour into a heated bowl, make a well in the middle, pour in the salted cream, add granulated sugar and vegetable lard. Knead a soft dough (do not knead it for too long), put it in the refrigerator for 5-6 hours.
The next day, divide the prepared dough into 3 parts and put it in the refrigerator for a day. Roll out each piece of frozen dough into a layer the size of a baking sheet. Cut the rolled out dough lengthwise into 5 identical strips and cut them all in half crosswise so that you get 10 strips from each layer. Sprinkle them with grated cheese. Place a teaspoon of filling in the middle of each strip, closer to the edge, covering it on the sides with dough so that the filling does not leak out, then roll each strip into a tube and bend each tube in the middle, giving it the shape of a horseshoe. Place the tubes on a baking sheet, brush them with egg and sprinkle with grated cheese. Place the baking sheet in a well-heated oven. As soon as the bagels begin to brown, reduce the heat and continue baking, but do not allow them to brown too much.
Preparing the filling. Place the sprats along with the oil in which they are preserved in a bowl and thoroughly grind with a spoon into a homogeneous mass, then pour in the grated cheese and mix.
15. Potato casserole with mushrooms and sprats
For the recipe you will need:
Potatoes (boiled) - 4 pcs.
onions - 2 pcs.
champignons - 200g
sprats - 1 jar
sour cream - 4 tbsp.
egg - 3 pcs.
white pepper (ground) - 1/3 tsp.
salt - 1/3-1/2 tsp.
soda - on the tip of the knife.
Boil potatoes in their skins. Cool. Clear. Cut into slices. Finely chop the onion and fry over medium heat until lightly browned.
Cut the champignons into slices and put them in a frying pan with the onions. Increase the heat to maximum. Fry the mushrooms while stirring until the liquid evaporates and a golden brown crust appears. Place the onions and mushrooms in a bowl, straining out excess oil. Cool.
Drain the oil from the sprats, break the sprats into small (1.5-2cm) pieces.
Grease the mold with oil.
Place a layer of potatoes, lightly salt. Then a layer of fish and a layer of mushrooms with onions. To fill the eggs, shake them with salt, pepper, soda and sour cream. Pour the egg mixture over the fish and potato layers.
Preheat the oven to 180C and bake for 20-30 minutes, depending on the desired hardness of the casserole. Serve hot or cold.
16. Stuffed tomatoes
For the recipe you will need:
Tomatoes - 150g
cucumbers - 25g
ready mustard - 2g
vinegar - 2g
onion - 15g
parsley, salt - to taste
sprats - 50g.
Finely chop the sprats. Add chopped cucumbers, grated onions, chopped herbs, salt, mustard, oil and vinegar.
Fill the tomatoes, peeled from seeds and membranes, with the resulting minced meat.
17. Pizza with sprats
For the test:
200 grams of flour
10 grams of yeast
120 ml. milk or water
2 tablespoons olive or sunflower oil
1/4 teaspoon salt
1 chicken egg
For filling:
8 tomatoes
150 grams of cheese
12 sprat
2 onions
greenery
spices
10 tablespoons olive oil
To lubricate the mold:
Butter or vegetable oil
COOKING
Finely chop the onion and fry it until golden brown. Scald the tomatoes, peel them, and then cut them into several pieces. Grate the cheese and chop the herbs.
Prepare the dough according to the basic recipe and leave it in a warm place to rise. Roll out the risen dough into a flat cake and place it on a greased baking sheet. Place tomato slices on top of the dough so that they fit tightly together.
Salt and pepper the tomatoes, sprinkle with grated cheese. Place pieces of sprat nearby.
Cover the top of the pizza with fried onions, add spices and pour olive oil over the product.
18. Sandwiches with sprats and potato pate
2 wheat breads
100 g sprat
2 potato tubers
1 onion
40 g butter
20 g canned green peas
5-6 seedless grapes
dill greens
green onions
ground pepper
salt
Wash the potatoes, peel them, chop them coarsely, add cold salted water and cook until tender.
Mash until smooth, add 20 g of butter.
Peel the onion, wash it, cut it in half. Chop one half and fry in the remaining butter.
Cut the remaining onion into half rings.
Wash and chop the dill greens.
Wash the green onions and chop coarsely.
Wash the grapes, cut each berry in half.
Mix potato paste with fried onions, dill and ground pepper.
Form spherical products from the potato mixture.
Place potato pate and sprats on the bread.
Place the sandwiches on a plate and garnish with grapes.
Garnish the finished dish with green onions, green peas.
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
A frequent guest on holiday and everyday tables are sandwiches with sprats, which are prepared by frying the bread in a frying pan, baking it in the oven or without heat treatment. Goldfish on black or white bread slices look appetizing and exude an incredible aroma. There are many recipes for this snack with traditional cucumbers and butter or unusual kiwi and avocado. Choose the best treat for yourself and your family, enjoy the savory taste of this famous, but so different dish.
How to make sandwiches with sprats
If in times of total shortage it was a real success to buy a can of goldfish, today this product is on the shelves of many stores. Sprat appetizers are prepared for festive and ordinary tables. Fish sandwiches are one of our favorite treats. It’s easy to prepare; even a child can handle the recipe. For the dish you will need pieces of bread, fish from a jar and additional ingredients. The bread slice is greased with butter or other pasty product, golden fish and other ingredients from the recipe are laid out on top.
Recipe for sandwiches with sprats
To prepare snack sandwiches, you will need two main components: bread and canned food. The fish can be used whole from a can or as a paste. Often the third component in a snack is butter, but its use is not necessary. Replace this ingredient with pasty cheese, caviar oil or other mass. For variety, the recipes include slices of vegetables, herbs, cheese, and pickled onion rings. Sandwiches with sprats acquire a piquant aroma and pungent taste if you rub pieces of bread with a clove of garlic.
With fresh cucumber
- Time: 15 minutes.
- Calorie content of the dish: 278 kcal/100 g.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
The bright spicy taste of golden fish with a smoked aroma is perfectly complemented by fresh cucumber. This component will add freshness to a simple but tasty dish. A small number of affordable ingredients, ease of preparation, and excellent taste of this treat make it popular for many years. A fish appetizer is relevant for those occasions when guests are on the doorstep, and you need to quickly put something together for the table.
Ingredients:
- baguette – ½ piece;
- sprats in oil – 1 b.;
- cucumber – 1 pc.;
- mayonnaise – 4-5 tbsp. l.;
- boiled eggs – 2 pcs.;
- dill – ½ bunch.
Cooking method:
- Cut the baguette into thin slices.
- Grate the eggs onto a fine grater (you can only use 2 boiled yolks).
- Cut the cucumber into thin slices.
- Grease a piece of loaf with mayonnaise and sprinkle with chopped egg.
- Place a piece of cucumber and fish on top.
- Garnish with a sprig of dill.
On black bread with garlic
- Time: 30 minutes.
- Number of servings: 10-12 persons.
- Calorie content of the dish: 292 kcal/100 g.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
For any company, for every occasion, for any feast, a classic appetizer with canned sprat on black bread is suitable. This type of treat will never get boring; your family or guests will be happy to taste such a savory, aromatic treat. Another advantage of sandwiches with sprats is their ease of preparation. You don't need detailed recipes with photos, kitchen equipment, or special cooking skills. All you need is a knife, affordable products and a little imagination.
Ingredients:
- black bread – 1/2 loaf;
- sprats in oil – 1 jar;
- garlic – 4 cloves;
- oil - for frying;
- mayonnaise – 4-5 tbsp. l.
Cooking method:
- Cut the bread into portions 0.5 cm thick.
- Fry the slices on both sides in a minimum amount of oil.
- Cool the croutons.
- Rub the bread slices with garlic and brush with a little mayonnaise.
- Place 1-2 sprat on each piece.
- Garnish with herbs, a tomato slice or other vegetables of your choice.
Hot sandwiches in the oven
- Time: 30 minutes.
- Calorie content of the dish: 209 kcal/100 g.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
Many people are unfamiliar with a recipe in which canned sprat can be heat treated. With this original method of preparation, the appetizer acquires an unusual, but very bright and memorable taste, and a wonderful piquant aroma. If you haven’t tried a hot sandwich with sprats yet, use the recipe to please yourself and your family with a delicious snack.
Ingredients:
- sprats – 1 b.;
- loaf – ½ piece;
- tomatoes – 2 pcs.;
- cheese – 200 g;
- ketchup – 5-6 tbsp. l.;
- garlic – 2-3 cloves.
Cooking method:
- Cut the loaf into thin slices.
- Pass a little garlic through a press and place it on bread slices coated with ketchup.
- Cut the tomatoes into slices, grate the cheese.
- Place a mug of tomato, 1-2 sprouts on the prepared bread slices, sprinkle with grated hard cheese.
- Bake in the oven at 200 degrees. The cheese should melt and become golden brown.
With pickled cucumber and egg
- Time: 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 260 kcal/100 g.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
The flavors of pickled cucumber, boiled egg and goldfish combine flawlessly in one sandwich. This recipe often accompanied feasts during the USSR, and today people are in no hurry to give up the ideal flavor composition. If you want to make the treat modern and more sophisticated, use quail eggs and gherkins. You can use any greenery as a decoration.
Ingredients:
- sprats – 100 g;
- white bread – 6 slices;
- gherkins – 100 g;
- quail eggs – 3 pcs.;
- salt, pepper - to taste;
- vegetable oil – 3 tbsp. l.
Cooking method:
- In the oven at 180 degrees, dry the bread until golden brown.
- Peel the tomatoes, chop finely, mix with vegetable oil, salt and pepper.
- Brush the bread slices with the tomato mixture.
- Cut the eggs and gherkins in half lengthwise and place on croutons along with the fish from the jar.
With tomatoes
- Time: 30 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 137 kcal/100 g.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
If you want bright impressions and unusual tastes, add an original component to sandwiches with sprats. The bright red and green treat is associated with a holiday option, but it is easy to prepare, so you can safely use the recipe for a weekday. Your secret ingredient will be avocado. For decoration, use a sprig of parsley or a slice of lemon.
Ingredients:
- bread – 4 pieces;
- avocado – 1 pc.;
- lemon – 1 pc.;
- garlic – 1 clove;
- sprats – 1 b.;
- wine vinegar - 1 tbsp. l.;
- tomatoes – 1-2 pcs.;
- salt, pepper - to taste;
- parsley - ½ bunch.
Cooking method:
On fried bread
- Time: 30 minutes.
- Number of servings: 10-12 persons.
- Calorie content of the dish: 122 kcal/100 g.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
Black bread acquires an incredible aroma after frying in vegetable oil. To prevent such toasts with sprats from looking plain on your holiday table, add exquisite ingredients: curd paste, herbs, bright vegetables. With such ingredients, ordinary sandwiches with sprats look solemn, festive and original. Preparation will take a little time, but the result will please you with both appearance and taste.
Ingredients:
- rye bread – ½ piece;
- sprats – 1 b.;
- tomatoes – 2 pcs.;
- cucumber – 1 pc.;
- cottage cheese – 100 g;
- sour cream – 50 g;
- garlic – 2 cloves;
- dill - to taste.
Cooking method:
- Cut the bread into thin slices and fry on both sides.
- In a blender, grind cottage cheese, sour cream, chopped dill and garlic passed through a press, add salt to the mixture.
- Cut the tomatoes into rings.
- Place curd paste, fish from a can, and tomatoes on the croutons.
- Garnish with dill.
Canapes with cheese
- Time: 15 minutes.
- Number of servings: 8-10 persons.
- Calorie content of the dish: 217 kcal/100 g.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
An amazingly tasty and interesting appetizer of sprats and bread can be made if you prepare it in the form of a canapé with additional ingredients. The dish contains sesame for piquancy, lemon for sourness, and garlic for spiciness. You can vary the amount of ingredients according to your taste. Regular sandwiches are prepared with black bread or a white loaf; this recipe does not contain such a component.
Ingredients:
- hard cheese – 300 g;
- sprats – 100 g;
- butter – 50 g;
- lemon – ½ piece;
- pickled gherkins – 6 pcs.;
- cottage cheese – 200 g;
- sesame – 2 tbsp. l.;
- garlic – 1-2 cloves;
- lemon juice – 50 ml.
Cooking method:
- Grind butter, canned sprat, cottage cheese in a blender. Add chopped garlic, lemon juice, sesame seeds.
- Cut the cheese into slices about 0.5 cm thick.
- Spread the sprats mixture onto one slice of cheese, cover with the second, and secure with a skewer.
- Garnish the treat with lemon slices and pieces of gherkins.
- Serve on a platter garnished with lettuce leaves.
With kiwi
- Time: 30 minutes.
- Number of servings: 10-12 persons.
- Calorie content of the dish: 302 kcal/100 g.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
Beautiful, bright, unusual and festive sandwiches will come from an unconventional combination of canned sprat and kiwi. Such an appetizer will not go unnoticed even among a variety of other dishes. The original combination of sweet and sour fruits, smoked fish and spicy garlic will captivate connoisseurs of unusual, tasty dishes. For the recipe, choose ripe and juicy kiwis.
Ingredients:
- loaf – ½ piece;
- can of sprat – 1 pc.;
- processed cheese – 40 g;
- garlic – 1 clove;
- mayonnaise – 5 tbsp. l.;
- kiwi – 2 pcs.
Cooking method:
- Dry the bread slices in a frying pan without oil.
- Pass the garlic through a press, mix with finely grated cheese and mayonnaise.
- The kiwi needs to be cut into thin slices.
- Spread the resulting croutons with a thin layer of the resulting mixture, place 1 fish and a kiwi slice on top.
With lemon
- Time: 15 minutes.
- Number of servings: 10-12 persons.
- Calorie content of the dish: 223 kcal/100 g.
- Purpose: snack.
- Cuisine: Russian.
- Difficulty: easy.
Sandwiches with aromatic fish and lemon sour are an excellent snack for a daily or holiday lunch. An elegant combination of greenery and yellow lemon slices will decorate any table. Spicy olives will be a harmonious addition to the original sandwich. Use high-quality butter so as not to spoil the taste of such an unusual dish.
Ingredients:
- baguette – ½ piece;
- sprats – 1 b.;
- lemon – 1 pc.;
- pitted olives – 1 b.;
- butter – 50 g;
- greens - for decoration.
Cooking method:
- Cut the baguette into 1 cm thick slices.
- Spread a thin layer of butter on each piece.
- Place sprat and a slice of lemon on each sandwich.
- Garnish the treat with an olive.
Secrets of making delicious sandwiches with sprats - advice from chefs
A simple sandwich with sprats can be turned into a small culinary masterpiece if you know some secrets of its preparation. The following tips will help you surprise your loved ones and friends with the exquisite taste of the snack:
- The following vegetables are ideally combined with canned sprat - bell peppers, green olives, lettuce, tomatoes.
- When choosing a can of sprat, pay attention to the integrity of the packaging and the date of manufacture. Inside, the fish should have a golden color, be whole and laid out in even rows. If you notice an unpleasant odor, do not use the product.
Discuss
Sandwiches with sprats: recipes for the festive table
