Nutrition Facts
4 servings
4
Recipe for Toasts with Smoked Sprats and Pickled Red Onions
With the seafood basket delivered to your home, you have everything you need to cook 6 very simple recipes. On Saturday, a recipe for smoked sprat toasts. The vegetable pickles will enhance your pantry, but most importantly, add a delicious crunchy touch to all your smoked fish recipes. They are very easy to prepare and keep for a long time.
Smoked sprats toast
4 Fresh egg
1 Egg yolk
1 Dijon mustard
20 Neutral oil
Salt
Pepper
Dill
Pickled red onions
2 Red onion
5 White vinegar
15 Water
1 Coarse salt
6 Peppercorns
2 Sugar
Directions
1
For preparing the pickles the day before, peel and slice the red onions. Place them in sterilized glass jars. Boil water, vinegar, sugar, salt, and pepper, then pour over the onions. Seal tightly, let cool, and refrigerate for at least 24 hours.
2
To prepare the dill mayonnaise, start by mixing the egg yolk with the mustard, salt, and pepper.
3
Whisk vigorously. Then gradually add the oil until the emulsion forms.
4
Continue to gradually pour in the oil while whisking. Add the chopped dill. Taste and adjust the seasoning.
5
Drain the smoked sprats on paper towels.
6
Cook the eggs in boiling water for 9 minutes.
7
Peel the eggs and cut them into quarters.
8
Slice the bread and toast it for a moment.
9
When it has cooled, spread mayonnaise on the bread, then arrange the sprats, pickled red onions, and quartered eggs.
10
To finish, serve immediately with a sprig of dill for decoration.
Ingredients
Smoked sprats toast
4 Fresh egg
1 Egg yolk
1 Dijon mustard
20 Neutral oil
Salt
Pepper
Dill
Pickled red onions
2 Red onion
5 White vinegar
15 Water
1 Coarse salt
6 Peppercorns
2 Sugar
Directions
Directions
1
For preparing the pickles the day before, peel and slice the red onions. Place them in sterilized glass jars. Boil water, vinegar, sugar, salt, and pepper, then pour over the onions. Seal tightly, let cool, and refrigerate for at least 24 hours.
2
To prepare the dill mayonnaise, start by mixing the egg yolk with the mustard, salt, and pepper.
3
Whisk vigorously. Then gradually add the oil until the emulsion forms.
4
Continue to gradually pour in the oil while whisking. Add the chopped dill. Taste and adjust the seasoning.
5
Drain the smoked sprats on paper towels.
6
Cook the eggs in boiling water for 9 minutes.
7
Peel the eggs and cut them into quarters.
8
Slice the bread and toast it for a moment.
9
When it has cooled, spread mayonnaise on the bread, then arrange the sprats, pickled red onions, and quartered eggs.
10
To finish, serve immediately with a sprig of dill for decoration.
Notes
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