8 delicious sprats sandwiches that will become your favorites

What's a holiday table without appetizers? I love it when there are many different tartlets, pita breads and sandwiches prepared. And one of the most popular and beloved by many are sandwiches with sprats. This is a very simple, but at the same time satisfying and incredibly flavorful dish that won’t require you to spend a lot of money.

A very budget option because, as a rule, you only need a couple of ingredients and just a little time. Sprats are canned fish that can be purchased at any store; when combined with different products, they open up their taste in a new way. That’s why there are an incredible number of recipes!

It would seem that what’s so difficult about making some kind of sandwiches. But you'd be surprised how many different flavor variations there are. Your family and friends will never get tired of this appetizer with sprats if you prepare it differently each time.

Sandwiches with sprats and fresh cucumber on black fried bread (with garlic)

This is probably one of the classic recipes for making sprat sandwiches. You probably haven't tried them. But definitely, such a snack is always relevant and is quickly swept off the table. We can say that first of all, everyone falls for such croutons. Therefore, you shouldn’t write it off; you can cook it periodically not only on holidays, but also just like that.

We will need:

• sprats;
• black bread;
• fresh cucumber;
• garlic;
• mayonnaise;
• butter.

Preparation:

1. Cut the bread into pieces of the desired size. I had fairly large fish, so I had to cut the bread into large pieces.

2. Place the frying pan on the stove. While it is heating, apply a thin layer of butter to one side of the bread. Place in a frying pan, oil side down, fry on one side, then remove to a plate.

3. Squeeze out the garlic and mix with mayonnaise. Apply the finished sauce in a thin layer to the bread, on the side that was not toasted.

4. Open the jar of sprats and place one fish on each piece.

5. Wash the cucumber and cut into thin slices, place on sandwiches.

A simple and delicious quick snack!

Unusual recipe with lemon

Ingredients: half a loaf of black bread, a whole jar of sprats in oil, ¾ of a large lemon, fresh parsley, sunflower oil.

1. The bread is fried in hot oil on both sides. The pieces should turn out golden brown and crispy.
2. The lemon is cut into the thinnest slices, after which it is laid out on the prepared bread slices.
3. Sprats are located on top.

The finished appetizer is decorated with fresh parsley to taste.

Simple and tasty sandwiches with sprats and pickled cucumber

Next in popularity are sandwiches with pickled cucumber. The cooking principle is the same as in the first recipe, we just use salted cucumber instead of fresh cucumber. Bread can be taken either white or black. Either way it turns out very tasty!

If you have a grill pan, then fry the slices of bread on it, then they will have such attractive and appetizing stripes.

We will need:

• loaf;
• sprats;
• garlic;
• mayonnaise;
• salted cucumbers.

Preparation:

1. Cut the loaf into pieces and fry on both sides until golden brown in a dry frying pan.

2. Take a clove of garlic, cut off its edge and rub each piece thoroughly with it.

To make the taste brighter and richer, cut off the edge of the clove little by little.

3. Apply mayonnaise to the loaf slices.

4. Cut the pickles as desired and place on top of the bread along with the sprats.

The appetizer of all feasts from the 90s is ready to delight you and plunge you into memories!

Recipe for croutons with sprats and tomatoes for the holiday table

This version uses egg and tomatoes. Such sandwiches come out very tender and juicy due to the grated egg. Garlic adds flavor and further stimulates the appetite. And in general, all the ingredients combine perfectly with each other!

We will need:

• loaf - 1 pc.;
• sprats - 1 jar;
• eggs - 3 pcs.;
• garlic - 2 cloves;
• tomato - 3 pcs.;
• mayonnaise;
• vegetable oil.

Preparation:

1. First, boil the chicken eggs hard. Then we cool them under cold running water and peel them. Grate the eggs on a coarse grater.

2. Cut the loaf into thin slices. Pour a drop of oil into the frying pan and spread it over the surface using a pastry brush. Fry the bread on one side.

3. Press the garlic through a garlic press and mix it with mayonnaise. Adjust the amount of garlic and mayonnaise depending on your preference. Lubricate each loaf slice on the unfried side with the resulting mixture.

4. Place the chopped egg on top of the mayonnaise in an even layer.

Thanks to the presence of sauce, the eggs will stick to the bread and will not fall off.

5. Place tomato slices on top, and sprats on top of them.

How to choose quality canned food?

Every housewife wants to know how to choose high-quality canned food. And there’s really nothing complicated about it.

The first thing you should pay attention to is the quality of the packaging . Rusted tin, chips on the edge, a crooked label, an unstable bottom of a can or a swollen lid - these are all some of the first signs of a low-quality product. A manufacturer that values ​​its reputation and the quality mark of its canned goods will never allow this kind of product to be put on sale. Of course, even famous factories have defects, but they are subject to mandatory disposal.

The second difference between high-quality and low-quality canned food is certification . Please note what standards govern the preparation of sprat. Undoubtedly, the workpiece according to GOST will be better than the one made according to the technical specifications.

The next thing you should pay attention to, if the first two conditions satisfy the buyer, is the release date of the canned food . Canned food must be fresh. The best taste will come from a product that is half past its expiration date. The date on the jars themselves should be embossed. Equipment for such an operation is quite expensive, so a plant whose goal is to produce canned food at minimal cost will not purchase it.

After opening the jar, be sure to pay attention to the condition of the fish , the transparency of the filling and the smell of the sprats themselves. Any deviations from the well-known organoleptic characteristics of the product should necessarily alert the consumer. If the fish is too loose, it indicates a violation of the heat treatment technology or the use of frozen products for preparing sprats. In such canned food you may find a suspension of water and fat instead of oil, and the sprats themselves will be dry. This is also facilitated by the use of cheaper raw materials harvested after spawning. As already mentioned in the article, winter fish will be fatter and larger, and those caught in summer will be drier and more muscular.

Well, there is one more unspoken rule that has been established over the past century, although it does not have much evidence behind it, because there are no comrades according to taste. At all times, consumers have given preference to canned goods produced in the Baltic states: Latvia or the Kaliningrad region. Therefore, it is information about the manufacturer that buyers look for in banks in the first place. Many consumers note that canned food from Crimean factories is similar in many respects and is not inferior to the Baltic product familiar to many, despite the fact that their price on the shelves is much lower.

Try not to consume canned food that is approaching its expiration date. No matter how well they were prepared, they could have been stored in violation of the rules already in food warehouses. Also beware of eating canned food that has been in the refrigerator for more than forty-eight hours after opening the package. Don't risk your health, beware of poisoning!

Sprat sandwiches with garlic in the oven

An interesting and very simple way to make snack sandwiches. You only need a couple of ingredients, and cooking won't take much of your time. This snack is good for both holidays and everyday life.

We will need:

• loaf;
• sprats;
• cheese;
• garlic;
• sour cream.

Preparation:

1. Slice the bread, grate the cheese and mix it with chopped garlic and sour cream.

2. Grease each piece of loaf with cheese mixture.

3. Place sprats on top, and put grated cheese on top of them again.

Place the sandwiches in an oven preheated to 180 degrees for about 10 minutes. Then take them out and sprinkle with finely chopped herbs if desired.

Second courses

Vegetable casserole with sprats

Servings: 4

K/B/F/U – 500/15/38/28

Cooking time: 30 minutes.

Cooking time: 1 hour.

Ingredients:

• Zucchini or small zucchini – 1 piece;
• Carrots – 1 piece;
• Potatoes – 3 pcs;
• Onion – 1 piece;
• Bell pepper – 2 pcs;
• Tomatoes – 2 pcs;
• Hard cheese (“Russian”) – 50 g;
• Sour cream – 100 g;
• Vegetable oil – 3 tbsp;
• Ketchup – 1 tbsp;
• Garlic powder - on the tip of a teaspoon;
• Breadcrumbs – 2 tbsp;
• Sesame – 1 package (15 g);
• Bay leaf – 1 piece;
• Mixture of herbs - to taste;
• Fresh herbs (parsley or dill) – 1 bunch;
• Black pepper - to taste;
• Salt - to taste.

How to cook:

1. Peel the onions and thinly slice them into rings or half rings. Fry in vegetable oil until the rings become transparent:
2. Place the onion, herbs, finely chopped herbs, seasonings, and chopped bay leaf in a bowl. Mix everything thoroughly;
3. Cut the tomato into slices;
4. Peel the remaining vegetables, cut into cubes of approximately the same size, add salt;
5. Drain the oil from the sprats and grind them until smooth. You can first get rid of the tails and ridge;
6. In a separate bowl, mix sour cream, ketchup, vegetable oil and black pepper. All these ingredients go well together;
7. Grease a deep baking tray with vegetable oil. Place breadcrumbs and half of the vegetables on the oil;
8. And put the vegetables on the sprats. Top with a layer of remaining vegetables. Pour sour cream and ketchup sauce over everything;
9. Grate the cheese and sprinkle it over the vegetables. You can place sliced ​​tomatoes on top. They also need to be salted and peppered;
10. Cover the pan with foil and place in the oven for 50 minutes at 200 degrees;
11. Remove the foil and place the baking sheet in the oven for 10 minutes. It is advisable to use the “Grill” mode so that the vegetables are well browned.

This is interesting! When serving, the finished dish will look more interesting if sprinkled with sesame seeds. Before this, sesame seeds need to be fried in a frying pan until golden brown (5 minutes).

Festive sandwiches with sprats and kiwi

A very original combination of flavors - sprats and kiwi. It’s baffling to my mind that these two products are generally “friendly” with each other. But you just have to try, and you will understand that everything has a place to be. This snack has already found many fans, and it’s possible that you will soon join their ranks!

We will need:

• loaf - 1 pc.;
• sprats - 1 jar;
• kiwi - 2 pcs.;
• garlic - 2 cloves;
• mayonnaise.

Preparation:

1. Cut the loaf and dry it in any convenient way: in a toaster, in a dry frying pan or in the oven.

2. At this time, mix a couple of tablespoons of mayonnaise with garlic. We clean the kiwi and cut it into thin rings.

3. When the bread has browned and then cooled, grease its surface on one side with mayonnaise sauce.

Place kiwi slices on top, and sprats on top of them. You can decorate everything with sprigs of fresh dill.

The sandwiches are ready. Be sure that your guests will be surprised by such an unusual combination of products.

Jellied

A sprats appetizer can be made very unusual - in the form of aspic. This treat is perfect for the holiday table. In composition it resembles Olivier, but it turns out to be more interesting.

Sprats are used here instead of sausage or other meat ingredients.

Ingredients

For the dish you need to take:

• sprats – 1 jar (in oil);
• boiled eggs and potatoes, fresh green onion stalks - 3-4 pcs.;
• pickled cucumbers – 80 g;
• green peas – 55-60 g;
• gelatin – 8-10 g;
• hot water - ½ tbsp.;
• mayonnaise, salt.

If desired, fresh herbs can be added to the recipe. It must be pre-rinsed, dried on paper towels and finely chopped. For example, using special culinary scissors. Adding greens to a dish will make it not only tastier, but also more appetizing to look at. Green onions fit best into the treat.

Sequencing

The cooking process includes several stages:

1. Boiled potatoes need to be well cooled. Afterwards they are peeled and chopped into miniature pieces. It’s best to use neat cubes. This component is the first to go into a deep dish.
2. In the same way as potatoes, you will need to process pickled vegetables. In this case, there is no need to cut off the skin from them. The resulting cut is sent to the potatoes along with green peas. The latter is first poured into a colander so that excess liquid is drained from it.
3. You need to repeat the procedure with peeled eggs. They should also turn out to be small cubes. It is important to rinse the peeled eggs first so that pieces of the shell do not end up in the finished treat.
4. Simply remove the green peas from the jar and place them in a colander. It is necessary that all excess liquid drains from it. You can even dry the peas additionally so that the dish does not end up being too watery.

5. The last thing you need to do with the main products is sprats. The fish will be transferred from the jar to a separate plate. Let all the oil drain from the product. It is also advisable to remove the tails from the carcasses.
6. Prepared sprats need to be cut into small pieces. It is also possible to remove seeds during the process.
7. All the products chopped in the steps above will need to be mixed together in a common bowl. If greens are used, they should be added here immediately.
8. All that remains is to work on the gelatin. This will allow the treat to maintain its shape. The dry gelling component will be poured with hot water and mixed well. Let the gelatin dissolve in the liquid for 4-5 minutes. Afterwards you can add salt to the mixture and add mayonnaise. Be sure to mix these ingredients thoroughly.
9. First, the silicone molds will be filled with the blank from step 7. You need to leave more space for filling in the containers. You need to distribute the gelatin mass on top. This can be done conveniently using a tablespoon.

The almost finished snack goes into the refrigerator for a couple of hours. The mass should freeze completely. All that remains is to place the salad on a large flat plate. Silicone molds are easy to turn inside out.

How to make sprat sandwiches with cucumber and egg (on a non-fried loaf)?

If you don’t want to bother with drying the bread, then you don’t have to fry or bake it. The sandwiches turn out great even on a non-fried loaf. Eggs, cucumbers and sprats again get along well together in this appetizer, and dill adds freshness to the dish.

We will need:

• sprats;
• loaf;
• cucumber;
• eggs;
• mayonnaise;
• fresh dill.

Preparation:

1. Cut the loaf and grease it with mayonnaise.

2. Take hard-boiled eggs, peel them and cut them into circles. Place one slice on each piece of loaf.

3. Beautifully lay sprats and chopped cucumber on top.

Sprinkle everything with chopped dill and get a delicious, summer snack.

What do you eat canned sprats with?

Canned sprats are not eaten as an independent delicacy, but they go well with:

• canned corn;
• mushrooms;
• spinach;
• crab sticks;
• tomatoes and tomatoes;
• beets;
• crackers;
• sour cream;
• olives and olives;
• eggplants;
• zucchini;
• cabbage

In some regions, canned sprat is added to borscht instead of sprat in tomato. This gives the delicacy some zest of taste and allows you to diversify the menu. Delicious fried and steamed cutlets are prepared from canned instant oat flakes.

Hot sandwiches with sprats on white bread according to a simple recipe

Insanely simple recipe. And when guests suddenly arrive, you can safely use it. This is definitely a lifesaver for many housewives. After all, you already have the necessary products at home. All you need to do is just put everything on bread and bake it in the oven.

We will need:

• sprats;
• cheese;
• mayonnaise;
• white bread or loaf.

Preparation:

1. Cut the bread into thin slices and place them on a dry baking sheet. Turn on the oven.

2. Place a piece of sprat and a small amount of mayonnaise on the bread.

3. Slice the cheese and place it on top of the sandwiches.

We put everything in the oven. As soon as the cheese melts, turn off the oven and take out the baking sheet. Everything is ready!

How to prepare an appetizer with sprats and pickled cucumber on black bread? Non-classical recipe

An interesting sandwich recipe that is definitely worth trying. Especially if the previous ones have already been prepared by you more than once. Everyone knows how good sprats are with salted or pickled cucumbers. But here the fish are mashed and combined with grated cheese. It turns out very tasty!

We will need:

• black bread;
• sprats;
• salted or pickled cucumbers;
• cheese;
• garlic - 2-3 cloves;
• mayonnaise;
• vegetable oil for frying bread.

Preparation:

1. Fry the bread in a lightly greased frying pan.

2. Mash the sprats with a fork, draining the oil. And grate the cheese and garlic on a fine grater. Mix everything with each other.

3. Grease each piece of bread with the prepared mixture, and place slices of pickled cucumbers on top.

Beautiful snack sandwiches with sprats and eggs

Really tasty and unusual sandwiches will generate interest as everyone will want to know what they are made of. But here everything is simple: egg, garlic and sprats. Fast, tasty and inexpensive - everything we love!

We will need:

• loaf - 10-12 pieces;
• sprats - 1 jar;
• hard-boiled eggs - 3 pcs.;
• garlic - 3 cloves;
• mayonnaise - 2 tablespoons;
• dill.

Preparation:

1. Dry the bread in the oven for 15 minutes at 180°.

2. Grate the eggs and garlic on a fine grater and mix everything with mayonnaise.

3. Open the jar of sprats, drain the oil from it and mash them with a fork, adding finely chopped dill.

4. When the bread has cooled, brush it first with the egg mixture and then with the sprat mixture. That's all, you can serve it to the table!

Description

Canned sprats have long become a favorite delicacy in many families. Real sprats cannot be confused with other canned fish. The aroma and taste of this little fish makes you fall in love with it the first time. For centuries, this fish has been considered a symbol of the Baltic city of Tallinn, and it is to this fish that a thematic monument has been erected, to which crowds of tourists come every day.

The delicious preparation appeared on our tables a long time ago. In the past, when there was a total shortage of goods in the country, “getting” these canned goods in the store was considered a rare success. Enterprising and very resourceful housewives began to look for ways to prepare amazing fish with their own hands at home. And they found them, and then passed on these secrets to their girlfriends and acquaintances. Among the methods there were even those that made it possible to preserve fish for the winter in glass jars. The homemade delicacy could be stored for a calendar year.

Many cooking methods really deserve attention and praise, because following them, you can easily prepare true masterpieces from any fish. Of course, you will have to work hard, but the result is worth it! It is best to prepare the product in an autoclave, but you can use a slow cooker or oven. This recipe is also in our collection. We will share them with great pleasure in the video.