Many people know that sprats make very tasty and satisfying sandwiches. This type of snack is familiar to everyone since childhood. But much less people have heard about the fact that sprats can be included in the preparation of a wide variety of dishes.
So, the usual sprats, with proper use and use, can become part of a pie, soup and pizza. They can also stuff olives and make delicious and hot toasts. The main thing is to choose the right sprats and follow the recipes exactly.
Sprat pie with potatoes
Composition of products:
- Sprats in oil - one can.
- Potato - five hundred grams.
- Flour - fifty grams.
- Garlic - one clove.
- Ground pepper - two pinches.
- Onions - two pieces.
- Salt - a quarter of a teaspoon.
- Oil - three tablespoons.
Step by step cooking
Sprat dishes are always tasty and nutritious. Let's try to cook an original pie with potato dough. To do this, we will use the recipe for a dish with sprats, with a photo of the ingredients of which can be found in this section. Wash medium-sized potato tubers thoroughly. Put in a saucepan, fill completely with water and place on fire. Boil the potatoes in their skins, drain the water and leave to cool.
Then, following the recipe for sprat dishes (photos of other dishes can be seen below), the cooled potatoes must be peeled and passed through a fine kitchen sieve. Put the resulting potato mass into a fairly deep bowl. Pour in the oil, salt, pepper and add wheat flour, which, if necessary, can be added when kneading the dough. It should be plastic.
Next, you need to take a refractory form, cover with parchment and grease with a small amount of oil. Roll out the potato dough into a layer and place in the prepared pan. Peel the onion heads and chop into half rings. Separate the garlic cloves from the husk and finely chop with a knife. Heat oil in a frying pan and add onion and garlic to it. Simmer over medium heat until transparent.
Then spread the stewed onions and garlic on top of the layer of potato dough. Open the can, drain the oil into a cup, and spread the sprats evenly on top of the onion. Sprinkle sprat oil over the entire surface of the future pie and send it to the oven. At a temperature of one hundred and eighty degrees, bake a sprat pie with potatoes until it becomes golden brown. Serve hot immediately after cooking.
Rice soup cooked with sprats
Required Ingredients:
- Long grain rice - one glass.
- Sprats in oil - two jars.
- Olive oil - four tablespoons.
- Carrots - two pieces.
- Broth - three liters.
- Leek - two pieces.
- Ground pepper - at the end of the knife.
- Parsley - half a bunch.
- Salt - a teaspoon.
How to cook soup
Even novice cooks can prepare a simple and tasty soup according to a recipe for a dish with sprats. Any, even the simplest, dish requires the initial preparation of all ingredients. You need to start with rice. It must be thoroughly sorted out and all debris, pebbles and spoiled grains removed. Then it also needs to be washed well several times until the water becomes clear. Transfer to a colander and leave to drain the water.
Peel the carrots, wash, dry and cut into thin slices. Rinse the leeks and chop into rings. Next, you need to take a pan (preferably with a thick bottom) and pour olive oil into it. Put on fire and when the oil warms up, put carrots and onions in it. Simmer for about five minutes and put the rice in the pan. Simmer together for another ten minutes.
Then, according to the recipe for sprats, pour hot broth into the pan, add a little salt and pepper, and cook for fifteen minutes. Transfer the sprats in oil to a colander and after the oil drains, add the fish to the pan. Cook for about five minutes and, adding chopped parsley, mix, cover and turn off the heat. Leave the soup to brew for ten to fifteen minutes and serve a fragrant hot dish for dinner.
Pizza baked with sprats
Grocery list:
- Baked base - one piece.
- Sprats - one jar.
- Tomatoes - two small.
- Mayonnaise - two tablespoons.
- Hard cheese - one hundred and fifty grams.
- Ketchup - three tablespoons.
Cooking process
Initially, you need to turn on the oven and heat it to a temperature of two hundred degrees. To prepare this sprat dish, you will need very few products and time. Place the base for the future pizza on a baking sheet, lightly oiled. Next, in a small bowl, mix mayonnaise and ketchup. Apply the mixture evenly over the entire base.
Peel the onion, chop into rings and spread over the cake. The next layer will be from washed and sliced \u200b\u200btomatoes. Next, you need to open a jar of sprats and transfer them to a sieve. When the oil drains, the fish is also spread on top of the tomato. Now grate any hard cheese and sprinkle it with plenty of pizza. Place the baking sheet in the oven for twenty minutes.
After preparing this original sprat dish, cut the pizza into portions and serve.
Olives stuffed with sprats
List of ingredients:
- Large olives - eight hundred grams.
- Sprats in oil - three hundred grams.
- Butter - one hundred grams.
- Lemon is one thing.
- Parsley - five branches.
Step by step recipe
To prepare this sprat dish, you will need to spend some time, as the process is quite laborious. Remove the butter from the refrigerator in advance so that it becomes soft. Remove pits from large olives. Open jars of sprats and drain all the oil into a cup. Then rub the sprats and softened butter through a sieve. Pour the resulting mixture with the juice of half a lemon and mix well.
Then fill the olives with the prepared filling of sprats and butter. Put the stuffed olives on a salad bowl and drizzle a little oil left over from the sprats. Garnish with parsley leaves when serving.
Sandwiches with sprats and chicken eggs
Required products:
- Sprats - sixteen pieces.
- Eggs - eight pieces.
- Dill - eight sprigs.
- Red caviar - one hundred grams.
- Mayonnaise - one hundred grams.
- Garlic - two cloves.
- Parsley - four branches.
Cooking sandwiches
Using photos of dishes with sprats, you can cook such delicious and colorful sandwiches that are perfect for both everyday and festive tables. Place chicken eggs in a saucepan, add a spoonful of salt and pour cold water. Put on fire and cook for no more than seven to eight minutes. Then pour cold water and already chilled to peel.
Cut hard-boiled eggs in half lengthwise. Remove the yolks and place them in a separate bowl. Gradually mash all the yolks with a fork. Rinse fresh dill, shake off and, finely chopped, transfer to the yolks. Peel the garlic cloves and pass through a press directly into a bowl with yolks and dill. Add mayonnaise, salt, ground pepper and mix well all the ingredients.
Fill the holes in the egg whites with the stuffing. Lay a spoonful of red caviar on top. Now you need to prepare sprats. Arrange paper towels on a plate in two or three layers and put sprats on them. When the excess oil is absorbed, spread the sprats in halves of the eggs next to the red caviar. Then rinse with fresh parsley, separate the leaves from the twigs and put one or two leaves on each half of the stuffed egg. Put the resulting boat sandwiches on a beautiful dish and serve to the festive table.
Hot toasts with sprats
List of ingredients:
- Sprats - twelve pieces.
- White bread - six slices.
- Sour cream - teaspoons.
- Butter - fifty grams.
- Parsley - three branches.
- Yolk - two pieces.
- Cheese - one hundred grams.
Recipe
Using canned sprats according to the recipe, you can cook a large amount of delicious food. One of these dishes is hot toast with sprats. The first thing to do is open a jar of sprats and put them on a sieve, as the oil should drain. Then the cheese must be grated on the smallest grater and transferred to a separate bowl.
Add two egg yolks, fat, thick sour cream to the cheese and mix thoroughly. Next, brush the slices of white bread with butter. Spread half of the cheese mass on top of the butter. Next, place two sprats on bread, which are covered on top with the second half of the cheese mass. Formation of toast with sprats is completed.
Now they must be carefully transferred to a baking sheet and placed in the oven. You need to bake toasts at a temperature of one hundred and ninety degrees from ten to fifteen minutes. After cooking, arrange delicious hot toasts with sprats on snack plates, garnish with parsley leaves. Serve the resulting appetizer still hot.
18 RECIPES FROM SPRAT1. Sprats at home
Ingredients:
1 kg of small fish (capelin, herring, sprat)
1 kg onion
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, put on paper napkins and dry thoroughly. Onion cut into half rings. Heat half the oil in a frying pan. Fry the fish in small portions on each side until cooked through. Lightly fry the onion too. Put 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 and leave to infuse in the refrigerator for 24 hours.
2. Sprats at home-2 option.
1 kg. fresh sprat (small sardines),
150 g. odorless oils
1 cup boiling water
3 tsp dry brewing tea (you can take 3 tea bags),
2 Chicken Bouillon Cubes Maggi, Galina Blanca, etc.
Brew tea in 1 cup boiling water, leave for 15 minutes, strain and dilute bouillon cubes in it. I take vegetable bouillon cubes, I like them more than chicken ones (I don’t know if there are fish cubes?)
Peel the sprat and place in a frying pan, pour 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. It turns out a very tasty fish, and the truth is similar to sprats.
There is no salt in the recipe, because the cubes are already salty. This fish is delicious both hot and cold, you can make sandwiches with it.
3. Sprat salad
Sprats 1 bank (preferably medium and not very smoked)
Canned peas 1 can
Pickled cucumbers 2 pcs (small)
Eggs 2 pcs
Rice boiled 2-2.5 cups (more possible)
Mayonnaise 1 pack 150 gr
We put boiled rice, peas, diced cucumbers, chopped eggs, sprats in a salad bowl - 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 crumbs
mayonnaise
dill greens 1/2 bunch
olives
Prepare croutons. Cut white bread into cubes and dry in a pan on all sides until golden brown. Salt. Put the sprats in a bowl, mash with a fork. Wash the cucumber and cut into small cubes. Put them on sprats. Boil the eggs, cut into cubes, add to the mixture. Lastly, add croutons. Season the sprat mass with mayonnaise and mix well. Top the dish with fresh herbs and chopped olives.
5. Homemade sprat pate
Ingredients:
Sprats 1 bank
onion 1 pc.
carrot 1 pc.
melted cheese 200 g
mayonnaise 1 tbsp. l.
green onions and fresh cucumbers for garnish
black sesame seeds
Cooking method:
Chop carrots and onions randomly and fry until golden brown.
Put the sprats into the blender.
Add vegetables.
Put mayonnaise.
Add the cheese and beat the whole mass well until smooth.
Put the pate in a container and put in the refrigerator for two hours. Spread bread with pate, garnish with whole fish and finely chopped green onions, decorate with fresh cucumber as you wish.
6. Brussels sprouts with sprats
Brussels sprouts (kops) - 12 pcs.
sprats - 1 can
butter - 4 tbsp.
Dutch cheese - 100g
bechamel sauce - 1.5 cups
Using a special metal notch, make a recess in each brussels sprouts, stuff them with sprats, place them on a greased baking sheet, sprinkle with grated cheese. Bake in the oven, adding butter during baking.
Preparation of bechamel sauce. Lightly fry 1 tablespoon of flour in a pan, dilute with 1 glass of hot milk and boil for 5-10 minutes, stirring constantly. Add raw egg yolks and salt to a medium-thick sauce. The density 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 bank
sweet corn (canned) - 120g
white beans (canned) - 120g
cheese - 100g
black crackers (Borodinsky) - 1/2 pc.
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. Rub the cheese on a fine grater.
Mix sprats, crackers, beans, corn, cheese and garlic. Fill with mayonnaise. If desired, sprinkle with finely chopped herbs.
Serve immediately after cooking, otherwise the croutons 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 (green canned) - 100g
sprats - 160g
lemon juice - 1 tsp
parsley, salt - to taste.
Peeled potatoes, carrots and cucumbers cut into cubes. Lay the vegetables in a salad bowl in layers, put sprats and green peas on top.
Pour the lemon juice over the salad and the oil left over from the sprat mixed with salt. Garnish with greenery when serving.
8. Sprats baked in puff pastry
For the recipe you will need:
Puff pastry - 400g
sprats - 1 can
egg - 1 pc.
parsley for decoration.
Put the sprats out of 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.
Sprats put 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 with egg on top and bake. Put 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 can
butter - 50g
pickled mushrooms and cucumbers - to taste.
Cut the cheese into slices 0.5 cm thick, from which squeeze circles with a glass. Mash sprats in oil and grind with cottage cheese and butter. Put the finished mass between two circles of cheese, spread the top circle with it. Put a mushroom or a piece of cucumber on top. Instead of sprats, you can use sprat pate.
10. Baltic sprat pie
For the test we 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;
Onion - 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, sunflower oil. Knead soft dough. Cover with a plate and leave to "approach" in a warm place for one hour.
During this time, we make the filling. We rub the cheese on a medium grater and mix with sour cream. Finely chop the onion and simmer in a frying pan.
We roll out the dough and give it the shape of our baking sheet, then carefully, winding it on a rolling pin, transfer it to a baking sheet covered with parchment. Then we spread the fried onion, grated cheese with sour cream on the dough piece and spread the sprat one after another, slightly pressing them into the dough. Sprinkle finely chopped greens on top and put 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 layer with butter, cover it with the top layer of bread and also spread with butter. Gently put sprats (or sprats), green onion feathers, pieces of red pepper, garlic, lemon slices in a fan, decorate with a carrot flower. To do this, thoroughly wash the carrots, boil them, remove the skin and carefully, as it were, "remove the chips", which should be laid in the form of a flower, and sprinkle a little crumbled yolk in the center. Perfect for a picnic or beer buffet.
12. Seaweed salad with sprats
For the recipe you will need:
sea kale
sprats
crab sticks
egg
mayonnaise.
Seaweed - finely chopped, Sprats - mash or chop, Crab sticks - finely diced Egg - finely chopped Mix everything and season with mayonnaise. The taste is unusual due to smoked sprats, so it is better not to replace other canned fish.
13. Salad with sprats and prunes
For the recipe you will need:
Sprats - 1 bank
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, butter (on a grater). Grate potatoes (cook in uniform); grate the egg yolk on a fine grater. Apple - on a coarse grater, onion (fry), mayonnaise. Scroll 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 fat - 2 tsp
granulated sugar - 2 tbsp.
salt - to taste
For filling:
cheese (grated) - 100g
sprats - 1 bank.
Sift flour into a heated bowl, make a well in the middle, pour in salted cream, add granulated sugar, vegetable fat. Knead soft dough (it should not be kneaded too long), refrigerate for 5-6 hours.
The next day, divide the prepared dough into 3 parts and put in the refrigerator for a day. Roll out each part of the frozen dough into a layer the size of a baking sheet. Cut the rolled dough lengthwise into 5 identical strips and cut them all across in half to make 10 strips from each layer. Sprinkle them with grated cheese. In the middle of each strip, closer to the edge, put a teaspoon of the filling, covering it from 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. Arrange the tubes on a baking sheet, grease them with an 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 let them brown too much.
Filling preparation. Sprats, together with the oil in which they are canned, put in a bowl and carefully grind with a spoon into a homogeneous mass, then pour grated cheese into the same place and mix.
15. Potato casserole with mushrooms and sprats
For the recipe you will need:
Potatoes (boiled) - 4 pcs.
onion - 2 pcs.
champignons - 200g
sprats - 1 can
sour cream - 4 tablespoons
egg - 3 pcs.
white pepper (ground) - 1/3 tsp
salt - 1/3-1/2 tsp
soda - on the tip of a knife.
Boil potatoes in their skins. Cool down. Clear. Cut into slices. Finely chop the onion and fry over medium heat until lightly browned.
Cut mushrooms into slices, put in a pan with onions. Turn up the fire to the max. Fry the mushrooms while stirring until the liquid evaporates and a golden crust appears. Put onions with mushrooms in a bowl, straining off excess oil. Cool down.
Drain the oil from the sprats, break the sprats into small (1.5-2 cm) pieces.
Grease the mold with oil.
Lay out a layer of potatoes, lightly salt. Then a layer of fish and a layer of mushrooms with onions. To fill the eggs, shake with salt, pepper, soda and sour cream. Pour the fish and potato layers with the egg mass.
Preheat the oven to 180C and bake for 20-30 minutes, depending on the desired firmness of the casserole. Serve hot or cold.
16. Stuffed tomatoes
For the recipe you will need:
Tomatoes - 150g
cucumbers - 25g
mustard ready - 2g
vinegar - 2g
onion - 15g
parsley, salt - to taste
sprats - 50g.
Finely chop the sprats. Add chopped cucumbers, grated onions, chopped greens, salt, season with mustard, oil and vinegar.
Fill the tomatoes peeled from seeds and partitions with the minced meat.
17. Pizza with sprats
For 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 sprats
2 heads of onion
greenery
spices
10 tablespoons olive oil
For mold lubrication:
Butter or vegetable oil
COOKING
Finely chop the onion and fry until golden brown. Scald the tomatoes, remove the skin from them, and then cut into several pieces. Grate the cheese, chop the greens.
Prepare the dough according to the basic recipe and leave it in a warm place to rise. Roll out the risen dough into a cake, put it on a greased baking sheet. Place the tomato slices on top of the dough so that they fit snugly together.
Salt the tomatoes, pepper, sprinkle with grated cheese. Put the pieces of sprat next to it.
Cover the pizza topping with fried onions, add spices and pour over the product with olive oil.
18. Sandwiches with sprats and potato pate
2 wheat loaves
100 g sprat
2 potato tubers
1 bulb
40 g butter
20 g canned green peas
5-6 seedless grapes
dill greens
green onion
ground pepper
salt
Wash potatoes, peel, chop coarsely, pour cold salted water, cook until tender.
Mash until puree, add 20 g of butter.
Onion peel, wash, cut in half. Grind one half and fry in the remaining butter.
Cut the remaining onion into half rings.
Wash and chop dill greens.
Wash green onions, chop coarsely.
Wash the grapes, cut each berry in half figuratively.
Mix potato pate with fried onions, dill and ground pepper.
Form spherical products from the potato mass.
Put potato pate and sprats on bread rolls.
Put sandwiches on a plate, decorate with grapes.
Decorate the finished dish with green onions, green peas.
Sandwiches with sprats are a versatile snack that can be served both for breakfast and for the festive table. They are great as an appetizer snack.
If the classic version with a piece of black bread grated with garlic is already fed up, you can experiment with both the components and the base. You can try using a white baguette, cheese, vegetables (fresh and pickled), etc.
I offer you a small selection of sandwiches with sprats for all occasions. You will find both simple snack options and the design of sandwiches for serving on the festive table.
Sprat sandwich - the easiest recipe with pickles
Classic sandwiches with sprats on black bread are a traditional snack, which is called “for all occasions”. This is a great lifesaver when you need to put something on the table very quickly.
Ingredients:
- Sprats - 1 can (160 g)
- Bread ("Borodinsky") - 10 slices
- Chicken egg - 1-2 pcs.
- Pickled cucumber - 1-2 pcs.
- Mayonnaise - 2 tbsp.
- green onions - to taste
- Garlic - 1 clove
Cooking:
We put the eggs to boil, and we ourselves will do the preparatory work. Cut the bread diagonally and dry it. You can do it in a pan or send it to the oven. While the bread is hot, rub it with a clove of garlic cut in half.
By the way, garlic can be passed through a press and added to the spread sauce.
Mayonnaise should be put finely chopped green onion. Pickled cucumbers thinly cut obliquely.
The eggs are ready by this time. We clean them and rub on a medium grater.
We start collecting sandwiches. Spread sauce on toast. Put the eggs on top. Next, lay a slice of cucumber and one fish.
Decorate the sandwiches with a green onion. And that's it - they're ready to serve.
Long loaf croutons with sprats and egg
The next option is white loaf sandwiches. The recipe is non-standard, but the result is a very tasty snack.
Ingredients:
- White loaf - 1 pc.;
- Sprats in oil - 1 can;
- Fresh cucumber - 1 pc.;
- Egg - 2 pcs.;
- Garlic - 2 cloves;
- Green onions - 1 pc.;
- Mayonnaise - 20 gr.
Cooking:
We cut the loaf into slices, no more than 1 cm thick. Fry them in a pan - best of all without oil or with a minimum amount.
Garlic is peeled, grated or passed through a press. I put it in mayonnaise. We mix and coat the prepared croutons with this mixture.
Rinse the onion feathers. Cut into thin rings. Peel the boiled eggs and cut into thin circles. Do the same with fresh cucumber. Sprinkle the loaf with onions, put an egg and a cucumber wheel on top.
Drain the oil from the sprats and lay out two fish for each piece.
Here's a delicious treat for you. Bon appetit!
How to make sandwiches for the holiday table
In principle, any of the sprat sandwich recipes will do here. To taste, they all turn out delicious, regardless of the incoming ingredients. Serving is important on the festive table. It is the decoration of the dish that makes it festive. I offer you this option.
Arrange the sandwiches on a pretty serving platter and don't forget the lemon wedges. Sprats, like other fish, go well with lemon juice.
Ingredients:
- Rye bread - 1 loaf
- Sprats - 1 bank
- Eggs - 2-3 pcs.
- Garlic - 1 clove
- Mayonnaise - 1 tbsp. with a slide
- Tomato - 1-2 pcs.;
- Greens and lemon - for serving
Cooking:
Buy in the store some kind of black bread that is not ordinary in taste. Fortunately, today the choice of varieties is simply huge. Our recipe uses rye bread with the addition of seeds.
Cut the pieces diagonally. This makes them look much more attractive. Dry them a little in the oven, but make sure that they do not become croutons. We don't need it. Rub each piece while still hot with garlic.
Eggs need to be boiled, peeled and grated. Lubricate the croutons with a thin layer of mayonnaise and spread the egg chips over it.
Place a thin ring of tomato on each piece. and on top - one fish. Decorate with greens.
Serve immediately, while the croutons are still crispy.
Sandwiches with sprats and fresh cucumber
I suggest you cook another kind of sandwiches with sprats. The highlight of this recipe is an interesting bread spread.
Ingredients:
- Sprats - 150 g
- Butter - 100 g
- Processed cheese - 100 g
- Sandwich bread - 1 pc.
- Fresh cucumber - 1 pc.
- Dill - 0.5 bunch
- Salt - to taste.
Cooking:
Take out the butter beforehand so that it becomes soft.
Grate the melted forty on a fine grater. Mix it with butter to make a homogeneous mixture. Rinse the dill and pat dry with a paper towel. Chop the greens and put in the spread. Mix well and spread the mixture on each piece of black bread.
Transfer the bread to a plate. Put one sprat and a ring of fresh cucumber on top. Decorate sandwiches with herbs.
Bon appetit!
Cooking black bread sandwiches with garlic
Let's make another snack. In it, a mixture of mayonnaise and Dijon (grain) mustard acts as a sauce. She has very interesting taste. It is sharp, but not scalding at the same time. I like her very much.
Ingredients:
- Sprats in oil - 150 g
- Vegetable oil - for frying
- White bread - 250 g
- Grain mustard - 30 g
- Mayonnaise - 30 g
- Greens - 20 g
- Red caviar - 20 g
- Fresh cucumber - 50 g
- Clove of garlic.
Cooking:
Cut the loaf into pieces, which are divided diagonally. Fry them in a small amount of vegetable oil until golden brown. Transfer bread to paper towels to remove excess oil. Rub each with garlic. Don't be stingy!
Mix mayonnaise with mustard. Wash the cucumber and cut into thin rings obliquely. Put the cucumber first, on it - slightly shifting towards the end - the sprat.
Decorate them with red caviar and put some greenery.
Bon appetit!
How to make a snack in the oven
Sandwiches can act not only as cold snacks. They can be baked in the oven and they will turn out no less tasty.
Ingredients:
- Sprats - 1 can (160 g)
- Baton - 8 slices
- Cheese (hard grade) - 100 g
- Mayonnaise (or sour cream) - 60 g
- Garlic - 2 cloves or to taste
Cooking:
Let's prepare the sauce first. To do this, add the garlic passed through the press to the mayonnaise. It can also be grated on a fine grater. We mix.
We lay out the loaf on a baking sheet and generously grease the resulting composition. We put two fish on each piece. And top it all off with grated cheese.
Put the mold in an oven preheated to +200 until the cheese is melted. This will take approximately 10-12 minutes.
We decorate the sandwiches with herbs and serve immediately to the table until the cheese has cooled and dried out. Bon appetit!
Video: Snack sandwiches with sprats
The recipe is quite interesting and even unusual. In it, sprats are not used entirely, but are pre-kneaded.
That's all for me! I hope that in your selection you will find the very "your" sandwich. Good luck in the kitchen and until new recipes.
Photo source https://www.iamcook.ru/
There are a huge variety of ways to cook sandwiches with sprats. In the arsenal of every good housewife there is a recipe that will surely surprise any guest. Interestingly, sprats are in harmony with many products that, at first glance, seem to be completely incompatible. In fact, it turns out that the taste of canned fish familiar from childhood can be interestingly "beaten" by adding sweet, spicy and spicy ingredients to the usual sandwich.
The classic recipe for sandwiches with sprats on black bread
It is best to start studying the recipe for preparing a traditional cold appetizer for the festive table in the form of sandwiches with sprats from the classic version.Sandwiches with sprats and cucumbers
Sandwiches for the festive table should be different from those that everyone is used to eating every day. There are many ways to diversify ordinary sandwiches, you can always replace rye bread with a long loaf or a French baguette, fry bread slices in a pan or bake them in the oven, experiment with the ingredients for a snack so that it acquires a non-trivial and interesting flavor, as well as beautifully and elegantly decorate dish. An appetizer for the holiday in the form of sandwiches with sprats and cucumbers turns out to be very tasty, besides, it is prepared quickly and simply.
Recipe for sandwiches with sprats and fresh cucumbers
In this recipe for sprat sandwiches, simple cucumbers are added to the classic version of this appetizer for a “summer touch” to the dish. Fresh cucumbers can be cut in any way: crumble into cubes or arrange in circles, turn into straws, or even just cut in half. It remains only to put the fish on sandwiches, and you can serve the dish to the table!
Recipe for sandwiches with sprats and pickled cucumbers
Replacing fresh cucumbers with pickled ones in the recipe for making sandwiches with sprats, you can get a spicy and tasty snack for the festive table. It will be great if you add a few more products to the list of ingredients to make the dish really informal. And if you soak sandwiches with an interesting garlic-mayonnaise sauce, ideally combined with pickles, you get a savory snack that cannot leave guests indifferent.
To make sandwiches with sprats and pickles, you will need:
- 300 gr. fresh cucumbers;
- loaf or French baguette;
- 100 gr. mayonnaise;
- 2 cloves of garlic;
- vegetable oil - for lubricating the surface of the pan;
- greens for decoration - to taste:
- half a lemon
Step-by-step recipe for making sandwiches with sprats and fresh cucumbers:
1. Cut a loaf or baguette into slices 1.5 cm thick.
2. Put the slices of bread on a frying pan heated and greased with a small amount of vegetable oil, frying them on both sides until light golden.
3. Crush the garlic with a press or use the flat side of a knife blade.
4. We rub the fried bread slices with garlic "gruel" for aroma.
5. Lubricate the garlic slices of bread with mayonnaise.
6. Cut the cucumbers into thin slices. Put them on bread.
7. Cover a layer of cucumbers with lemon slices.
8. Put sprats on sandwiches - 1 fish for each bread slice.
9. We decorate the finished snack with herbs.
Such sandwiches with sprats and pickles, soaked in garlic-mayonnaise sauce, are sure to be snapped up by guests from the festive table!
Recipe for sandwiches with sprats and fresh cucumbers and tomatoes
Every caring hostess always has her own "secret" recipe for a festive snack, which she proudly presents to guests at festive feasts. There are many options for making sandwiches with sprats. We recommend to please your guests with even more fragrant sandwiches with the addition of fresh tomatoes. To prepare such an appetizer, you can use both ordinary tomatoes and small cherry tomatoes. But a truly unusual taste of the dish is always given by a special sauce, which is smeared with bread slices. For an additional “delicacy” of a festive snack, we recommend that you add processed cheese grated with an egg to the sandwich spread. And in order for slices of bread to acquire a pleasant spicy aftertaste, they should be seasoned with paprika.
So, to prepare a festive snack with an unusual sauce, you will need:
- canned sprats - 1 bank;
- bread - rye goes better with paprika;
- paprika;
- melted cream cheese;
- 100 gr. fatty mayonnaise;
- 1 large chicken egg;
- 2 cloves of garlic;
- half a fresh cucumber;
- 1 large tomato or 3 pcs. cherry tomatoes;
- some fresh herbs - parsley and dill;
- spices and seasonings to taste.
How to cook sandwiches with sprats, cucumbers and tomatoes with an unusual sauce - a step by step recipe:
1. Hard-boiled eggs must be grated in a deep bowl - for this you can use a regular kitchen grater or blender.
2. Finely chop the garlic.
3. Next, mix the egg mass with chopped herbs and garlic gruel. Salt and pepper the resulting mixture.
4. The cured cheese must also be grated to a state of fine chips and added to the prepared mass of eggs, herbs and garlic. Mix until smooth. The sauce is ready!
5. Lubricate the slices of bread with our sauce and put the prepared ingredients on top - circles of fresh cucumber, tomatoes and fish.
6. You can season sandwiches with a pinch of coriander or dry garlic, adding a lemon wedge as well.
Recipe for hot sandwiches with sprats
An unusual solution for serving snacks in the form of sandwiches with sprats to the festive table will be a dish cooked not in its classic “cold version”, but baked in the oven. Such sandwiches will be a welcome treat for all guests. Hot sandwiches with sprats are much more aromatic, causing a huge appetite.
To make hot sandwiches with sprats, you will need:
- canned sprats - 1 bank;
- bread;
(in this recipe, you can use any kind of bread - white, rye, "gray", Borodino and even the so-called "savital" with the addition of seeds and dried fruits)
- 100 gr. mayonnaise;
- 1 large chicken egg;
- 1 fresh tomato;
- ½ tsp dry garlic;
- 100 gr. cheese;
(it is better to take hard cheeses - for example, parmesan)
- ground black pepper and salt - to taste.
Step-by-step recipe for making hot sandwiches with sprats:
1. Cut the bread into small slices so that one fish fits on each piece - this way the sandwiches will look neater and more refined. It is not necessary to use fresh bread - it will still have to be “dry” in the oven.
2. Lubricate each bread slice with mayonnaise, crushed with dry garlic and black pepper.
3. Cut the hard-boiled egg into “slices” or large cubes.
4. Cut the tomatoes into thin circles, put them on a sandwich next to the egg slices.
5. Spread the sprats on slices of bread - 1 fish for each piece, after placing the sandwiches on a baking sheet lined with baking paper.
6. Rub the cheese on a fine grater.
7. Before sending the sandwiches to the oven, put the cheese chips on the bread - this is how the top melted layer of cheese “seals” the sandwich so that all the ingredients do not “leak” out.
8. The oven must be pre-heated to 180 °C.
9. Baking time for sandwiches is about 7-10 minutes. You need to navigate by the state of the cheese "cap", which should "thaw".
10. Having decorated hot sandwiches with dill, parsley and lemon slices, the dish can be safely presented to guests.
Recipe for sandwiches with sprats and lemon wedges
The combination of such products as sprats and lemon in sandwiches is a truly unusual way to surprise your guests at the festive table. The “highlight” of such an appetizer will be an interesting aftertaste of sour and refreshing citrus notes in a familiar dish. 
To prepare sandwiches with sprats and lemon, you need to add a couple of nuances to the classic recipe for preparing a traditional festive cold appetizer: put a leaf of basil and a circle of lemon on slices of black bread smeared with mayonnaise, and cover the sandwich with sprats on top and garnish with a sprig of fresh parsley.
On special occasions, for example, on New Year's Eve, it will also be relevant to decorate sandwiches with sprats and lemon with red caviar.
Recipe for unusual "garlic" sandwiches with sprats
The recipe for classic sandwiches with sprats, smeared with garlic cloves or "garlic" mayonnaise, can be interestingly "beat" by adding unusual notes to them. Combining, for example, apples, kiwi or avocado with sprats and garlic will be incredibly interesting and will definitely surprise your guests. Decorating the dish with herbs, you can additionally use olives, which will perfectly harmonize in taste, both with sprats and with other ingredients.
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
COOKING:
Crispy toast with tuna and egg salad can be served for breakfast or as a festive snack.
How to cook tuna salad on toast. Tuna and egg salad, which will be needed for cooking. Drain the liquid from the 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. oven. Spread egg salad on toast, garnish with a slice of cucumber and a sprig of dill.
2) Festive canapes with sausage
INGREDIENTS:
● black grain bread 1 baguette
● boiled sausage 200 g
● cherry tomatoes 1 sprig
● cream cheese 150 g
● lettuce bunch
● parsley to taste
COOKING:
Cut the baguette into slices and spread with cream cheese. Place a lettuce leaf on each slice of bread.
Cut cherry tomatoes in half. Figuratively string thin slices of sausage on toothpicks, putting a few sprigs of greenery inside. Decorate the canape with half a cherry tomato. You can also decorate your appetizer with 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, black ground pepper
COOKING:
1. Pass the garlic through a press, mix with sour cream and mayonnaise, salt and pepper to taste. Throw the sprats in a colander to glass the oil.
2. Cut the baguette into thin slices slightly diagonally and fry in a frying pan, greased with oil, until golden brown.
3. Lubricate each piece with garlic sauce, put the fish, a circle of cucumber, half a circle of tomato on top.
4. Sprinkle with finely chopped herbs. Serve warm.
4) Sandwiches with melted cheese, garlic and kiwi
INGREDIENTS:
● processed cheese 300 g
● garlic 3 cloves
● baguette 1 pc.
● lettuce optional
● kiwi 3 pcs.
● mayonnaise to taste
● lemon optional
COOKING:
Processed cheese (pre-chilled in the freezer for 30 minutes) rubbed on a coarse grater. Press the garlic through a garlic press and add to the cheese. Add a little mayonnaise to the mass. Cut the kiwi and lemon into thin circles, cut the loaf into slices. We spread the washed lettuce leaves on the slices of the loaf, then we spread the cheese mass on them. Place kiwi and lemon slices on top.
5) Canape 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
● sprigs of dill for decoration
● chives or green onions for garnish
● red or black caviar for decoration
COOKING:
Black bread cut into small squares, brush with butter or cream cheese. Sprinkle with chopped chives. Put a piece of lightly salted salmon on top, sprinkle with lemon juice. Then lay out half of the boiled egg, decorate with caviar and a sprig of dill. Canape with salmon and egg are ready!
6) Sandwiches with homemade salted herring
INGREDIENTS:
● fresh-frozen herring 1 pc.
● coarse salt 1 tsp.
● black peppercorns 1 tbsp.
● vinegar 2 tbsp.
● bay leaf 2 pcs.
● carnation 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.
COOKING:
1. Prepare salted herring in a day. To do this, defrost the fish.
2. Put all the spices in a saucepan, pour water and boil. Remove from heat and add a tablespoon of vinegar. Meanwhile, cut half of the onion into rings.
3. Cut the fish: cut off the head, tail and fins, remove the insides and spine, and cut the fillet into pieces. Put them in a jar mixed with onion rings, pour marinade at room temperature and refrigerate for a day.
4. Assemble sandwiches: cut half of 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, the cucumber into thin slices.
6. Cut the bread into thin triangles, grease with horseradish and sour cream, put a piece of herring, a couple of slices of apple and cucumber on top, garnish with onion and dill
delicious sandwiches
Ingredients:
● 16 slices of white toasted bread (we have exactly one loaf);
● 8 slices of ham (smoked meat);
● 1-2 tomatoes;
● 200 g of mushrooms,
● 4 eggs;
● 100-150 g of cheese;
● 1 tbsp. a spoonful of butter for frying;
● salt, pepper, parsley.
Cooking:
Cut the crumb out of 8 slices of bread with a sharp knife. You will get bread "rims" from the crusts. Put 8 whole slices of bread on a baking sheet, put bread “rims” on 4 of them. Fill them with pre-fried mushrooms, salt, pepper and sprinkle with grated cheese.
On the remaining 4 slices of bread, put 2 slices of ham, on them - the remaining 4 bread "rims" without crumb. Put chopped tomato slices inside the rims and break an egg into each sandwich. Salt, pepper.
Send a baking sheet with 8 sandwiches to a heated oven and bake at 180 C until the eggs “grab” and the cheese melts.
Holiday sandwiches with sprats
Ingredients:
Sprats - 1 bank;
Fresh cucumber - 1 pc;
Fresh tomato - 1 pc;
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 hard to imagine a festive table without sandwiches. Almost every feast begins with snacks, and what a great variety of them you can cook. Sandwiches are the lifesaver in case of unexpected arrival of guests. Sandwiches with sprats and cucumber are one of the most common types of sandwiches, but every housewife can add her own zest to them. Having in the arsenal of several necessary products, they can be prepared easily and quickly.
We need a jar of good quality sprats, cucumber, tomato, green onion, boiled eggs, long loaf, hard and melted cheese, garlic, mayonnaise, ground black pepper and some greens.
Grate hard cheese and eggs on a medium grater, add melted cheese and mayonnaise, squeeze garlic through a press. Mix everything well.
Spread the resulting mass on slices of bread.
Cut the slices of bread in half as desired, put them on lettuce leaves, sprinkle with black pepper on each slice and put the fish on top.
Finely chop 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 served immediately to guests. Bon appetit!!!
Cooking sandwiches with sprats of 2 types.
Sandwiches are the most common snack for the festive table and not only.
These sandwiches are very easy to make and are 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 for the video:
Canape 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.
Cooking:
1. White toast bread cut into triangles, dry in the oven or in a pan. Lubricate each slice of bread with butter, put on top a piece of boiled pork or carbonade. Cucumbers cut into thin longitudinal slices. Thread olives and cucumber slices onto multi-colored plastic skewers. Stick the skewers in the canapes. Decorate the finished appetizer with dill sprigs. And you can decorate thanks to the pop chef canapé set.
Delicious Chicken Pastrama
This dish can be prepared instead of sausage for sandwiches. The chicken fillet prepared according to this recipe is very juicy with a rich aroma of French herbs.
The whole secret is in pre-soaking the meat. The preparation itself only takes 15 minutes. Honestly. Although, everything about everything takes almost 15 hours. So, if you are preparing pastrami for a festive dinner, then you need to start from the evening before.
For the chicken pastrami recipe with aromatic herbs, we need:
- 2-4 bay leaves
- 1 chicken breast (weight 700-800 g)
- 2-3 cloves
- 1 liter of cold boiled water
- 2 tsp a mixture of dry French herbs (or Provence, whichever you prefer. just don't overdo it)
-2 tbsp salt
- 5-7 black peppercorns
- 0.25 tsp ground pepper mixture
- 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. It is necessary to pour cold water into a bowl, add salt and sugar (take spoons with a slide). Stir until they dissolve. Put bay leaves, cloves, black and allspice peas. Dip the fillet in the prepared brine. The water should completely cover the meat. Put in the refrigerator for 12 hours. Pour all dry spices into a separate plate. Pour in sunflower oil, mix. After 12 hours, remove the fillet from the brine, let the water drain. Coat the chicken fillet on all sides with the prepared mixture of spices and herbs. Put on foil. The oven must be preheated to maximum temperature. Place the fillet in the oven for 15 minutes, no more and no less. Do not open the door! Turn off the oven after the set time.
Do not open the oven door yet! Leave the chicken fillets inside the oven until it cools completely, or for at least two hours.
1. From eggs and onions
Grate boiled eggs on a coarse grater, and chop the onion as finely as possible. Soften and rub the butter, mix it with sour cream, salt and pepper. You can also add finely chopped greens.
2. From eggs and cheese "Friendship"
Grate boiled eggs on a coarse grater. Grind cheese "Friendship" or similar and mix thoroughly with cottage cheese in a ratio of 2: 1. Mix eggs, cheese and curd mass, sour cream, salt and finely chopped greens.
3. From herring
Grate the boiled eggs, finely chop the onion and herring fillet. Rub the butter until soft and mix with eggs, onions and fish.
4. From smoked mackerel
Mash the mackerel fillet, add mayonnaise, sour cream, mustard, finely chopped onion and boiled egg.
5. From sardines in oil
Pass the sardine in oil (from canned food) through a meat grinder along with cottage cheese or rub it thoroughly. Then mix with finely chopped greens.
6. From smoked horse mackerel
Pass horse mackerel fillet and processed cheese through a meat grinder, and then mix thoroughly with mayonnaise.
7. From 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
Finely chopped onion, together with carrots grated on a medium grater, lightly fry until golden brown in vegetable oil, 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, rub thoroughly with 100 g of butter, 2 tbsp. l. mustard, salt and pepper.
11. Spicy cheese
You will need: 250 g of cheese, 100 g of pickled cucumbers, 1 onion, salt, 2 tbsp. l. sour cream. Peel the onion, finely chop it and cucumbers, and then carefully rub it with cheese and sour cream.
12. From 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 greens, salt, pepper. Mash the liver, chop the eggs finely. Mix both of them with the rest of the products and bring the resulting mass to a homogeneous consistency.
