Canapes with sprat and egg

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Ingredients for cooking sprat and egg canapes

Bread (rye) 300 gr.
Sprat (pickled or salted) 80-100 gr.
Butter 60 gr.
Egg 1-2 pcs.
Cucumber 1 pc.
Greens for decoration. taste

Main ingredients: Herring, Eggs, Bread
Serving 6 servings

Inventory:

Saucepan, Frying pan, Cutting board, Kitchen knife, Opener, Serving flat dish, Skewers or umbrellas (toothpicks) for canapes

Cooking canapes with sprats and eggs:

Step 1: Cook the eggs.

Pour cold water into the pan and lay eggs. We put on fire and cook hard-boiled eggs (about 7-10 minutes). Once the eggs are cooked, remove the pan from the heat and place the eggs under running water. So the shell will be removed easier.

Step 2: Prepare the sprat.

If you bought a canned pickled sprat, then first of all, open it with an opener and drain the marinade. If you bought a sprat by weight, then immediately proceed to clean it. First, we tear off the heads of the sprats and clean them from the insides and ridges.

Step 3: Cook the canapes with sprats and eggs.

While the eggs are boiling, we can start making bread. We cut rye bread into squares (or circles) about 0.5 cm thick. We put it on a fire to heat the pan, after putting pieces of butter in it (we use not all the butter, but half). We spread the bread in the pan and fry it on both sides until golden brown. Once the croutons are ready, pull them out and grease with the remaining butter. We take a chopping board and cut the cucumber into circles, not very thin, but not very thick. Eggs are peeled and cut into circles. First, put the cucumber circles on the croutons with butter, and then the egg circles. We turn the sprat fillet into a roll and put it on top of the egg.

Step 4: Serve the canapes with sprats and eggs.

We pierce the canapes with a skewer or an umbrella, decorate with a sprig of dill or parsley ... Serving canapes is best with fried potatoes or french fries. Enjoy your meal!