Riga style pinchos tapas with sprats
4 servings
20 minutes
Riga-style tapas pinchos with sprats is an exquisite blend of Spanish tradition and Baltic notes. Sprats, a favorite product of the Riga region, gain a new sound in this dish, serving as a bridge between cultures. The creamy paste of sprats and cottage cheese acquires softness and tenderness, while dill adds fresh spicy nuances. Crispy squares of toasted bread create a magnificent contrast of textures. These tapas are perfect for friendly evenings and cozy gatherings with a glass of white wine or cool cider. They reveal to guests the taste of the sea and the warmth of the Spanish sun, combining simplicity and sophistication in one small but rich snack piece.
1
Drain the oil from the sprats. Keep the oil.
- Sprats in oil: 1 jar
2
In a blender, blend soft cream cheese, sprats, half of the finely chopped dill, and a tablespoon of oil from the sprats.
- Cream cheese (curd cheese spread): 150 g
- Sprats in oil: 1 jar
- Dill: 0.5 bunch
- Sprats in oil: 1 jar
3
Then pass the entire mass through a fine sieve (you can skip this step, but for an absolutely homogeneous paste, I recommend straining it anyway).
4
Toast the bread on a grill pan and cut it into squares about 2 cm on each side.
- Sandwich (toast) bread: 4 pieces
5
Spread each piece with sprat-cheese mixture and insert a toothpick.
6
Sprinkle everything on top with finely chopped dill.
- Dill: 0.5 bunch
