Smørrebrød with Sprats, Onion and Capers

Sprats with onion and capers © kvalifood.com

Smoked sprats — also called brisling — are small, oily fish with a pronounced smoky flavour. They are most often sold tinned and ready to use. Combined with raw onion rings and capers on toasted rye bread, this is quick and good. The mayo keeps it moist and ties the flavours together.

Sprats with onion and capers assembly © kvalifood.com
Sprats with onion and capers assembly © kvalifood.com

Ingredients

Yields 4 servings

Mayo

  • 3 tbsp mayonnaise
  • 1 tsp lemon juice
  • pepper

Assembly

  • 4 slices rye bread, toasted
  • 2 tins smoked sprats in oil (approx. 200 g drained)
  • 1 raw onion, in thin rings
  • 2 tbsp capers, lightly drained
  • fresh chives, finely chopped
  • lemon juice, a little
  • freshly ground pepper

Directions

Mayo

  1. Stir the mayonnaise and lemon juice together and season with pepper.

Assembly

  1. Toast the rye bread until golden and firm.
  2. Spread the mayo on the toasted bread.
  3. Drain the sprats of oil and lay them neatly on the bread — they are fragile, so handle carefully.
  4. Distribute the onion rings and capers over the fish.
  5. Scatter chives over, add a small squeeze of lemon juice and season with freshly ground pepper.