Sprat with stuffed egg

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.

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.

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