Smoked Baltic Sprats in Mustard Sauce Sandwich is a modern Fusion recipe for a classic snack of smoked sprats in mustard sauce served in rye bread with beer. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Smoked Baltic Sprats in Mustard Sauce Sandwich.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 tin (160g) of smoked Baltic sprats in oil
60ml Löwensenf mustard or Dijon mustard (Löwensenf [literally 'lions mustard' comes from Düsseldorf], it is even milder in flavour than Dijon)
1 tsp raw cider vinegar
1/2 tsp Worcestershire sauce
1 tsp Polish lager
2 thick slices dark rye bread
Method:
Drain the sprats (reserve the oil) then wipe the fish dry with kitchen paper.
In the meantime, combine the mustard, cider vinegar, Worcestershire sauce and lager. Stir until the ingredients are completely blended. Finally add 1 tsp of the oil reserved from the sprats and whisk to combine.
Arrange the sprats in a small flat-bottomed dish and cover them with the sauce mixture, turn gently to coat the sprats then set aside to marinate for at least 10 minutes.
Finally take one of the dark rye bread slices and sit the sprats and their dressing on top. Place the second slice of bread on top and cut in half. Eat accompanied by the remaining beer.
