Sprat Sandwiches with Cream Cheese and Brie – Festive Recipe
Long ago, back in my childhood, festive sprat sandwiches were the highlight of the holiday table. I still love them, and I love sprats in general. In those distant days people made simple fried croutons from an ordinary white loaf, sometimes rubbing them with a garlic clove and oil from the sprat tin. Each slice of bread got two little fish, a small piece of lemon and cucumber and – a must – a sprig of fresh parsley. I adored it when a few of these masterpieces were left over for the next day.
Buy tinned fish only from well-known brands that value their reputation. The fish should lie in the tin tightly and evenly, bellies up. They should be a pleasant dark golden color, fragrant and small in size. Once you have found a good product, remember it – and you will never go wrong again.
Over time, my simple sandwiches turned into a luxurious appetizer made of many ingredients. I have always loved food that tastes great and looks gorgeous – that's my weakness. I usually spread the toasted sandwich bread generously with cream cheese or mascarpone mixed with mashed sprats. On top of the usual toppings, I add olives and a soft cheese like Brie.
Ingredients
6-12 pieces
- Sprats in oil 1 tin
- Sandwich bread 6 slices
- Brie cheese 50 g
- Cucumber 1
- Cream cheese 2 tbsp
- Lemon, olives, parsley, ground black pepper to taste
Step-by-step recipe
- For a small gathering we'll make the sprat sandwiches cut in half – that gives 12 pieces, while for a family dinner you can make them bigger. You'll need one tin of sprats in oil with about 160 g of contents. Buy ready-sliced sandwich bread at the store – it's sold in small packs. Set aside six slices. If you need more sandwiches, scale all the ingredients up proportionally.
- Toast the bread in advance – or rather, dry it out. Use an ordinary frying pan with a flat, even bottom. Place the square slices of bread in a dry preheated pan and reduce the heat to medium. Turning often, toast the bread until the surface is lightly crisp and nicely golden, then let it cool. Alternatively, if you like, grease the pan with butter – just a thin film – and the toast will taste even better.
- Open the tin of sprats and set aside 12 fish on a separate plate – these will go on top of the sandwiches. Carefully drain the oil and transfer the remaining fish to a bowl or a large cup. Add two heaping tablespoons of cream cheese or a thick cream cheese like mascarpone. Season with a little black pepper and blend the mixture into a thick paste.
- Get a large serving plate for the sprat sandwiches. Lay out the toasted bread – cut the slices in half if needed. Spread each piece with the cheese and sprat paste. Slice the cucumber thinly on the diagonal and lay the slices on the bread. Thinly slice the lemon too, halve the rounds and place them next to the cucumber.
- As a special addition to the topping, I use a soft bloomy-rind cheese – Brie or Camembert. Cut a piece of cheese into long thin strips and arrange them on the sandwiches. Place the sprats alongside – two on large sandwiches or one on small ones. Put a pitted olive and a sprig of parsley on each slice of bread.
- Don't refrigerate the finished sandwiches – they are served at room temperature. Assemble them right before serving. This is a tasty appetizer and a treat for connoisseurs. If you like, add a little hot pepper when blending the cream cheese with the sprats for a spicier taste. The toasted bread is often brushed with oil from the sprat tin.
Yield: 6-12 pieces Calories: 220 Prep: 5 mins Cook: 10 mins Ready in: 15 mins Category: Snacks and Sauces Cuisine: European Rating: