Sprat with stuffed egg

25 servings

45 minutes

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

Energy value per serving

• Calories: 166.9
• Proteins: 11.3g
• Fats: 11.4g
• Carbohydrates: 4.1g

Ingredients

• Spicy salted sprat: 500 g
• Breadcrumbs: 100 g
• Dill: to taste
• Chicken egg: 25 pc
• Processed cheese: 20 g
• Hot mustard: 10 g
• Mayonnaise: 100 g
• Anchovy essence: 8 tbsp
• Lemon: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Boil the eggs hard, cool them down, and peel off the shells. Cut off the top and carefully remove the yolks without disturbing the shape of the whites. Set aside the whites.

   Required ingredients:

   • Chicken egg: 25 pieces
   • Chicken egg: 25 pieces

2. For the filling, mix boiled yolks, cheese, anchovy essence, mayonnaise, mustard, salt, pepper, and lemon juice until smooth. Use a pastry bag to fill the egg whites with the filling. Coat the egg all around in breadcrumbs.

   Required ingredients:

   • Processed cheese: 20 g
   • Anchovy essence: 8 tablespoons
   • Mayonnaise: 100 g
   • Hot mustard: 10 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Lemon:  to taste
   • Breadcrumbs: 100 g

3. Place 3-5 sprat fillets at the bottom of the cup, then top with a stuffed egg. Chill slightly. Garnish with dill before serving.

   Required ingredients:

   • Spicy salted sprat: 500 g
   • Dill:  to taste