📝 About This Recipe
A cornerstone of the Russian 'Zakuski' table, these open-faced sandwiches are a masterclass in balancing bold, rustic flavors. This dish features golden, oil-packed smoked sprats resting on a foundation of dense, toasted Borodinsky rye bread that has been infused with fresh garlic. With the crunch of a tangy cornichon and the brightness of fresh dill, it’s a smoky, salty, and deeply satisfying bite that evokes the festive spirit of a traditional Slavic celebration.
🥗 Ingredients
The Foundation
- 1 loaf Borodinsky or Dark Rye Bread (unsliced, preferably with coriander seeds on top)
- 2 tablespoons Unsalted Butter (for frying the bread)
- 2-3 pieces Garlic Cloves (peeled and left whole for rubbing)
The Star Protein
- 1-2 tins Smoked Sprats in Oil (high-quality Riga sprats are traditional)
The Creamy Layer
- 1/4 cup Mayonnaise (use a full-fat, rich variety)
- 1 teaspoon Fresh Lemon Juice (to brighten the mayo)
- 1/4 teaspoon Black Pepper (freshly cracked)
Toppings and Garnish
- 6-8 pieces Cornichons or Pickled Cucumbers (sliced thinly on a diagonal)
- 2 pieces Hard-boiled Eggs (chilled and sliced into rounds)
- 1/4 small Red Onion (sliced into paper-thin rings)
- 1/2 bunch Fresh Dill (picked into small sprigs)
- 1 piece Lemon (cut into tiny wedges for serving)
- 1 pinch Flaky Sea Salt (to finish)
👨🍳 Instructions
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1
Begin by preparing the bread. Slice the Borodinsky rye into 1/2-inch thick slices, then cut each slice diagonally to create elegant triangles.
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2
Place a large skillet over medium heat and melt the butter. Once foaming, add the bread slices in a single layer.
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3
Toast the bread for 2-3 minutes per side until the edges are crispy and the center remains slightly chewy. Remove and let cool for 1 minute.
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4
While the bread is still warm but handleable, take a raw garlic clove and rub it vigorously over the surface of each toasted slice. The rough texture of the bread will act like a grater, absorbing the garlic essence.
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5
In a small bowl, whisk together the mayonnaise, lemon juice, and cracked black pepper until smooth.
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6
Open the tin of sprats and carefully drain about half of the oil. Be gentle to ensure the delicate fish remain whole and do not break.
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7
Spread a thin, even layer of the seasoned mayonnaise onto each garlic-rubbed bread triangle.
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8
Place one slice of hard-boiled egg on one side of the bread triangle.
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9
Place 1 or 2 smoked sprats (depending on size) diagonally across the bread, resting slightly over the egg.
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10
Tuck two thin slices of cornichon next to the sprats for a burst of acidity.
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11
Add a couple of paper-thin red onion rings on top for a sharp, fresh bite.
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12
Garnish each sandwich with a generous sprig of fresh dill and a tiny pinch of flaky sea salt.
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13
Arrange the finished 'shproty' on a large serving platter, garnished with lemon wedges for those who want an extra squeeze of citrus.
💡 Chef's Tips
Always look for sprats labeled 'Riga Gold' or similar high-quality brands; the fish should be firm and intact, not mushy. If you find raw garlic too pungent, you can mince it and mix it directly into the mayonnaise instead of rubbing it on the toast. Don't skip the Borodinsky bread—its molasses and coriander flavor profile is essential for the authentic taste. To keep the bread from getting soggy, assemble the sandwiches no more than 30 minutes before serving. For a lighter version, you can swap the mayonnaise for a thin layer of cream cheese or even a slice of fresh cucumber.
🍽️ Serving Suggestions
Serve alongside ice-cold premium vodka for the most authentic Russian experience. Pair with other Zakuski favorites like pickled mushrooms, sauerkraut, and salted herring. Excellent as a starter for a hearty meal of Borscht or Beef Stroganoff. Accompany with a side of chilled radish and cucumber salad to refresh the palate between bites. Provide a small bowl of extra lemon wedges and fresh dill on the table for guests to customize their spice level.