Classic Estonian Open Sandwich with Spiced Sprats
A traditional open-faced Estonian sandwich on dark rye bread with butter, spiced sprats, egg, and green onion.
Ingredients
- rye bread2 pcs
- butter20 g
- spiced sprat fillet6 fillet
- egg2 pcs
- green onion10 g
- water500 ml
Instructions
Place the eggs in a small saucepan, cover with water, bring to a boil, and cook for 9–10 minutes so the yolk sets completely. Cool the eggs in cold water and peel.
Cut the peeled eggs into thin slices.
Drain off any excess oil or brine from the sprats; if any small bones remain in the fillets, carefully remove them.
Slice the rye bread and spread each slice evenly with butter. Don't toast the bread: the classic version calls for soft dark rye.
Arrange three sprat fillets on each slice, then layer the egg slices on top.
Sprinkle the sandwiches with finely chopped green onion and serve immediately as an open-faced appetizer.
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