Name: Riga sprats on borodinsky
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 6
Cuisine: russian
Ingredients: 320 g Riga sprats in oil; 12 slice Borodinsky rye bread; 2 clove Garlic; 100 g Mayonnaise; 1 pcs Pickled cucumber; 2 pcs Eggs; 1 bunch Dill

Total: 15 minutes
Prep: 10 minutes
Cook: 5 minutes
Servings: Serves 6
Ingredients: 7
Effort: Easy

The zakuska that needs no argument: dark rye, a whisper of garlic, smoked sprats laid down like fish scales. Toast the bread so it holds up under the oil.

Instructions

Step 1
Place the eggs in a small pot, cover with water, bring to a boil, and cook for 9 minutes before cooling in cold water.
9 minutes
Step 2
Toast the slices of Borodinsky rye bread in a dry pan over medium heat until they are firm and crisp on both sides.
5 minutes
Step 3
Take the peeled garlic clove and rub it vigorously over the cut surfaces of the warm toasted bread to infuse the flavor.
Step 4
Peel the hard-boiled eggs and slice them into thin rounds.
Step 5
Spread a thin layer of mayonnaise over each piece of toasted rye bread.
Step 6
Arrange the pickled cucumber slices and the hard-boiled egg rounds on top of the mayonnaise layer.
Step 7
Lay two sprats across each piece of toast, garnish with a fresh sprig of dill, and serve immediately.