Sprat Toast

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Full recipe

Need a quick, simple, yet festive snack? Then sprat toast are presented to your attention.

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Probably most people have tasted them at some event, and today we will talk about how to prepare this snack correctly. I would like to point out at once that there are many variations of recipes, but I will show the most classic one.

First let’s define the bread. It is best to use a white bread, as it has the most delicate taste.

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You can take wheat bread or black bread, but they have a more rusty taste and can shade sprats. Cut the loaf into 1.5-2 cm slices or buy it immediately sliced. Fry it with oil.

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It is best to use a non-stick frying pan so that the toast does not burn or become bitter. In any case, whatever the frying pan is, you should pour enough oil. You can use an oil atomizer for even spraying.

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It is best to fry in the sunflower. Heat a frying pan with oil on medium heat and spread the bread. Fry for 2-3 minutes on each side, until golden crispy crust.

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Next, I recommend to put the fried bread on a napkin so that it absorbs the extra oil.

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Now it is necessary to rub the toast with garlic – take a clove and go all over the upper surface of the bread.

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If you wish, you can smear the piece completely, but then the hands will smell of garlic when you eat a sandwich. It took me 2 cloves for 5 croutons. The fresher the garlic, the more aromatic the snack will be.

The toast rubbed with garlic should be greased with mayonnaise. Do not use it much so that the bread does not soak, remaining crisp.

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Sprat toasts without mayonnaise also occur, but believe me – it tastes better with it. If you don’t have it in the fridge, and you’re lazy to go to the store, you can make homemade mayonnaise.

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Then we cut into thin slices pickled or fresh cucumber. Personally, I like it better when a cucumber is salty, but sometimes I am happy to make a fragrant spring-summer version using a cucumber from a bed.

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Put the slices on the toast, covering everything in one layer. It remains the culmination point – put on the sprats on the toast.

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For each slice of bread there are 2-4 fish, depending on their size. Try to chicken the oil off the sprat as much as possible, so that it will not be absorbed into the toast, making it soft.

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It is especially relevant if you serve a snack on a festive table, where it can stand for quite a long time. In order to decorate the croutons with sprats and add some sourness to them, I use 1\4 a slice of lemon.

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I often met a variant, when on one piece of bread put a few slices of lemon, but then it completely interrupts the taste of bread and fish. The ready toast is very balanced and delicious: crispy loaf, fine garlic flavor, a little sourness from cucumber and lemon, spicy mayonnaise and delicate fish flavor sprat.

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And the main thing is that this snack is prepared for no more than 10 minutes.

Bon appetit! Don’t starve 😋