📝 About This Recipe
Originating from the bustling port of Kiel, Germany, these delicate smoked sprats are a maritime treasure known for their shimmering golden skin and rich, oily tenderness. Tradition dictates that when eating these small fish, you consume the entire body, bones and all, to fully appreciate the smoky depth and savory sea-salt finish. This recipe elevates the humble 'Sprotte' into a classic North German feast, accompanied by warm potato salad and nutty brown bread.
🥗 Ingredients
The Fish
- 500 grams Kieler Sprotten (Smoked Sprats) (high-quality, traditionally wood-smoked)
- 1 piece Lemon (cut into thin wedges)
Warm Potato Salad (Kartoffelsalat)
- 800 grams Waxy Potatoes (such as Yukon Gold or Charlotte, scrubbed clean)
- 200 ml Vegetable Broth (hot)
- 3 tablespoons White Wine Vinegar (high acidity)
- 1 tablespoon Dijon Mustard (for a sharp kick)
- 1 small Red Onion (very finely diced)
- 100 grams Smoked Bacon (Speck) (diced into small cubes)
- 2 tablespoons Neutral Oil (like sunflower or canola)
- 1 bunch Fresh Chives (finely snipped)
- to taste Salt and Black Pepper (freshly ground)
Accompaniments
- 4-8 slices Dark Rye Bread (Pumpernickel) (dense and grainy)
- 50 grams Salted Butter (at room temperature)
- 1 bunch Radishes (sliced paper-thin for crunch)
👨🍳 Instructions
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1
Begin by placing the scrubbed potatoes in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 18-22 minutes until tender but not falling apart.
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2
While the potatoes cook, place the diced bacon in a cold skillet. Turn the heat to medium and fry until the fat has rendered and the bacon is crispy and golden.
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3
Add the finely diced red onions to the bacon fat and sauté for 2-3 minutes until translucent. Remove from heat and set aside.
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4
In a small jug, whisk together the hot vegetable broth, white wine vinegar, mustard, and oil to create the dressing for the potato salad.
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5
Once the potatoes are done, drain them and peel while still hot (hold them with a clean kitchen towel to protect your hands). Slice them into 0.5cm thick rounds.
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6
Place the warm potato slices in a large bowl. Pour the dressing over them immediately; the warm starch will soak up the flavors much better than cold potatoes.
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7
Gently fold in the bacon and onion mixture. Season generously with salt and pepper. Let the salad sit for at least 15 minutes to allow the flavors to meld.
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8
Prepare the Kieler Sprotten. While they are usually eaten cold or at room temperature, you can briefly warm them in a 100°C (210°F) oven for 5 minutes to release their aromatic oils.
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9
Butter the slices of dark rye bread generously, ensuring the butter reaches the very edges of the crust.
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10
Just before serving, fold the fresh chives into the potato salad to maintain their vibrant green color and sharp flavor.
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11
Arrange the smoked sprats on a wooden board or platter, garnished with lemon wedges and the thinly sliced radishes.
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12
Serve the sprats alongside the bowl of warm potato salad and the buttered rye bread for a truly authentic Northern German experience.
💡 Chef's Tips
Always look for sprats sold in traditional wooden boxes; these are usually the most authentic and have the best smoke profile. If you are squeamish about the heads, you can pinch them off, but true connoisseurs eat the whole fish for the full texture. Don't over-mix the potato salad; you want the slices to remain intact rather than turning into mashed potatoes. If the potato salad looks too dry after sitting, add a splash more warm broth before serving. Ensure your rye bread is fresh and dense; it provides the necessary earthy contrast to the oily fish.
🍽️ Serving Suggestions
Pair with a crisp, cold Northern German Pilsner to cut through the richness of the smoked fish. A chilled glass of dry Riesling or Akvavit (snaps) also complements the smoky notes perfectly. Serve with a side of pickled cucumbers (Gewürzgurken) for an extra acidic crunch. For a modern twist, add a dollop of horseradish cream on the side for dipping.