Salted Sprat Stuffed Eggs

An original appetizer that will win the hearts of your guests! Lightly salted sprat rolls with spicy filling and stuffed eggs! In general, these are two separate simple appetizers that go well enough together that they can be served as one dish.
cook time: 35 min
Elijah Stroud
Salted Sprat Stuffed Eggs

Nutrition Facts (per serving)

155
Calories
11g
Fat
1g
Carbs
12g
Protein

Ingredients (4 portions)

Stuffed eggs:

Salt to taste
Ground black pepper to taste
Eggs 4 pc
Sour cream 1 tbsp
Dill to taste

Sprat rolls:

Ground black pepper to taste
Sour cream 3 tbsp
Green onions to taste
Dill to taste
Crackers pc
With horseradish 1.5 tsp
Sprat 300 g

Recipe instructions

Step 1

Step 1
Boil the eggs and cool. Clean the sprat, removing the entrails and heads.

Step 2

Step 2
Then you need to remove the ridge, trying to keep the fish carcass as intact as possible.

Step 3

Step 3
Grind the crackers in a coffee grinder.

Step 4

Step 4
Finely chop the greens.

Step 5

Step 5
Mix sour cream and horseradish in a container.

Step 6

Step 6
Add crackers and black pepper.

Step 7

Step 7
Add chopped greens and stir.

Step 8

Step 8
Place 1/2 tsp on the wide edge of the sprat fillet. fillings.

Step 9

Step 9
Roll the fish into a roll so that the filling is inside.

Step 10

Step 10
Peel the eggs and cut into halves.

Step 11

Step 11
Carefully remove the yolks, mix them with sour cream, finely chopped dill, pepper and salt, mash with a fork until smooth.

Step 12

Step 12
Fill the egg white halves with the resulting mixture and press the filling tightly with your finger.

Step 13

Step 13
Place a sprat roll on the edge of the stuffed egg and garnish with herbs.

Additional rubrics

Related recipes