Spice-cured sprats

Small fish cured in brine with sugar and spices, with tender fatty meat and a spiced-salty taste, whole with rye bread, onion and potatoes.

Spice-cured sprats are small Baltic or Caspian fish cured in brine with sugar and a set of spices (allspice and black pepper, clove, bay leaf, coriander), with tender fatty meat, soft bones and a spiced-salty aromatic taste. They are eaten whole with rye bread, onion and boiled potatoes, put onto open sandwiches, into salads and as a classic appetizer.

Recipes with this ingredient

Snack of pickled tomatoes with spratsRussian cuisine | Appetizers

The first association that this recipe will probably evoke in you is pickled tomatoes, a winter preparation that is carefully canned in jars every summer. It doesn't work here: peeled tomatoes marinate very quickly, retaining their ideal shape, and are eaten even faster. And the sprats spread on their tops turn this simple recipe into a beautiful snack not only for vodka, but also for cold white wine.

Sprat with stuffed eggEstonian cuisine | Appetizers

The recipe is taken from Nika Ganich's book "Geography to taste. Estonia.

Spicy Baltic Sprat Ice CreamEstonian cuisine | Appetizers

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

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Estonian kiluvõileib sandwichEstonian cuisine | Sandwiches

This is a famous Estonian snack that is eaten faster than its name can be pronounced. And the name simply means "sandwich with sprat". With wonderful Baltic sprat, spiced salted. You also need aromatic black bread, good butter, boiled eggs and green onions.

Vinaigrette with spratRussian cuisine | Salads

From the book "Russian cuisine. The best for 500 years."

Potato salad with spratRussian cuisine | Salads

Potato salad with sprats is a vibrant dish of Russian cuisine that combines simplicity and rich flavor. Its roots trace back to village culinary traditions where accessible ingredients were used to create hearty meals. Tender boiled potatoes harmoniously blend with the spicy sprats, while red onion adds a slight sharpness to the dish. Parsley refreshes the taste, and wine vinegar adds a subtle acidity that balances all the ingredients. This salad is perfect as a standalone dish or appetizer, highlighting the richness of Russian gastronomic traditions. It is good cold and pairs well with rye bread and strong drinks. The dish is valued for its simplicity, accessibility, and rich flavor that brings comfort and nostalgia.