Canapes with sprat and egg

Canapes with sprat and egg

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for cooking sprat and egg canapes

  1. Bread (rye) 300 gr.
  2. Sprat (pickled or salted) 80-100 gr.
  3. Butter 60 gr.
  4. Egg 1-2 pcs.
  5. Cucumber 1 pc.
  6. Greens for decoration. taste
  • Main ingredients: Herring, Eggs, Bread
  • Serving 6 servings


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!

Recipe Tips:

- - Croutons can be fried in a dry pan, if you do not want them to be very greasy.

- - If you come across a very salty sprat, then it can be washed slightly under running water.

- - Bread can be used not only rye, but also sandwich, or at your discretion.


  1. Kajigul

    In my opinion, you are wrong. I'm sure. I propose to discuss it. Email me at PM, we'll talk.

  2. Darwyn

    You look like an expert)))

  3. Bramuro

    Thanks for the valuable information. I took advantage of this.

  4. Mikabar

    remarkably, a very good message

Write a message