Sprat Sandwiches on Rye Bread
A simple yet impressive appetizer with an irresistible flavor! These sprat sandwiches on rye bread are filling and incredibly delicious. The creamy cheese spread pairs wonderfully with the rich sprats and tangy pickles, creating a combination that is hard to resist.
Updated : 24 August, 2026
Easy
About 20 min.
Ingredients
5 tablespoon
Curd cheese
10 grams
Green onion
1
Eggs
to taste
Salt
70 grams
Dark bread
110 grams
Sprats
to taste
Dill
65 grams
Salted cucumbers
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the required ingredients. Use plain cream cheese without added flavors. Rinse the green onions and chop them finely. Mix the cream cheese with the green onions and season with salt. Add a little ground pepper to taste, if desired.
Step 2
Hard-boil the egg, leave it to cool and peel it. Finely grate the egg, add it to the bowl with the cream cheese and mix thoroughly. The spread is now ready.
Step 3
Cut the pickle lengthwise into very thin slices. A vegetable peeler works well and helps make the slices evenly thick.
Step 4
Cut the rye bread into small, thin slices. Each slice should be large enough to hold the sprats. For extra flavor, lightly toast the bread in a dry frying pan, then rub it on all sides with a peeled garlic clove.
Step 5
Generously spread the cream cheese mixture over each slice of bread. The spread gives the appetizer a pleasantly creamy flavor. Use approximately 1 heaped tablespoon for each slice, depending on its size.
Step 6
Roll each pickle slice into a loose spiral and place it on a sandwich. Position the spiral seam-side down so it does not unroll.
Step 7
Prepare the sprats for serving. Trim off the tails and any visible fins for a neater appearance, or leave them intact. Place 2 sprats on each sandwich. Garnish with a sprig of fresh dill before serving.
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