Entree: Estonia – Kiluvõileib (Open-faced buttered rye sandwich topped with Baltic sprats, sliced egg, and onion)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

- 4 slices, approx. 2 oz (56 g) each dark rye bread
- 4 tbsp (60 g) unsalted butter, softened
- 12 sprats (Baltic sprats), approx. 6 oz (170 g) drained
- 2 large eggs, approx. 3.5 oz (100 g) total, hard-boiled and sliced
- 1 small red onion, thinly sliced, approx. 3 oz (85 g)
- 2 tbsp (30 ml) sour cream or crème fraîche (optional)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh dill or chives, chopped
- Freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Place eggs in a saucepan, cover with cold water, bring to a gentle boil, then simmer 9–10 minutes. Transfer to cold water, peel, and slice.
2. If sprats are very salty or packed in oil you prefer rinsed, drain and pat dry. Taste one and adjust seasoning as needed.
3. Spread each slice of rye bread evenly with 1 tbsp (15 g) softened butter. If using sour cream, smear a thin layer on top of the butter.
4. Arrange sprats across the buttered bread (about 3 sprats per slice). Top with sliced hard-boiled egg and a few thin rings of red onion.
5. Sprinkle with chopped dill or chives, squeeze a little lemon juice over each sandwich, and finish with freshly ground black pepper. Serve immediately with lemon wedges.