Baltic Sprat Buterbrodi* Recipe

Inspired by Kachka

Time30m

Serves4

tiny smoked fish. parsley mayo. egg. rye toast.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Hard-Boiled Eggs
Place eggs in a pot and cover with water. Bring to a boil and then simmer for 10-12 minutes. Drain, cool under cold running water, and peel.
2
Toast the Rye Bread
Lightly toast the rye bread slices until golden brown and crispy.

3
Combine Ingredients
In a mixing bowl, combine mayonnaise, finely chopped parsley, lemon juice, and minced garlic. Mix well until all ingredients are thoroughly combined.

4
Assemble the Buterbrodi
Spread a generous layer of parsley mayo onto each slice of toasted rye bread. Place a few pieces of smoked Baltic sprat on top of the mayo, and then slice the hard-boiled eggs into rounds, placing them on top of the fish.
5
Garnish and Serve
Optionally, garnish with additional chopped parsley or a sprinkle of paprika. Serve immediately as a delightful cold zakuski.