Sprats and Pickles Sandwiches (Canapes)
These little sprats and pickles tea sandwiches also called canapes are sure to be a hit at your next party. They are very inexpensive to make and can be easily doubled for a bigger crowd. This sprats recipe is quick and easy to make, with few very simple ingredients. Combing pickles and canned smoked sprats is a flavor experience you won’t soon forget!
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We call these ‘buterbrodi’, but in English world these are called canapes. A canape is a small, usually decorative finger food you eat in one bite. A hors d’oeuvre consisting of small piece of bread topped with some goodness on top. Everyone loves canape recipes and any gathering wouldn’t be complete without some mighty good finger food.
Sprats and Pickles Tea Sandwiches Recipe
- Flavor: Sandwiches with sprats have a light tangy flavor from the pickles, a bit of fishy flavor from the sprats and delicious toasted baguette aftertaste.
- Texture: Buttered sliced baguette is toasted to bring a little crunch to these little appetizers. If you make them ahead, the crunch will prevent the sandwiches from getting too soggy fast.
- Ease and Time: Toasting sliced and buttered baguette takes about 5 minutes and assembling the sandwiches no more than 15 minutes. You top the toasted bread slices with mayo, sprats, pickles and garnish with some fresh herbs because who doesn’t like pretty food.
What are Sprats?
Sprats are tiny oily fish that are in the same family as sardines and herrings. They are normally sold canned, usually packed in oil, mustard or another type of sauce. Canned sprats are packed with omega-3 fatty acids and very tasty.
You can easily find canned sprats in any specialty European market or even some Asian markets. They come in different brands and sizes, but we usually go for the Bandi brand. If you cannot find it locally, you can easily substitute for any small canned fish or check these canned sprats here.
Ingredients for Sprats Sandwiches
- Baguette: We like to use French baguette, slice into 1/2 inch thick slices and toast for extra crunch.
- Melted Butter: Use unsalted butter to butter the slices before toasting. You can also use olive oil if desired.
- Canned Sprats: We are using Bandi Baltic smoked sprats in oil. A can of 8.5oz (240g) is just enough for one baguette. If you slice the bread thinner, you might need an additional smaller can.
- Pickles: Baby dill wholes work great in this recipe. They have an incredible taste and not extremely juicy, which will prevent the sandwiches from getting soggy.
- Real Mayonnaise: You don’t need any extra spread for the bread because a real mayo does the work. We like using real mayo because it’s smooth, creamy with enough salt in it.
- Fresh Herbs: Garnish finished canapes with fresh herbs because who doesn’t like pretty food. I like using curly parsley, but Italian parsley, cilantro or dill all work well.
Sprats are a tasty and extremely nutritious small fish, packed with omega-3 fatty acids, vitamin D, B-12 and selenium. These tiny fish are a great addition to any low-carb diet.
Is Sprat and Sardine the Same?
Although similar in size and taste, sprats and sardines are different species that belong to the same family. Sprats have a stronger and meatier taste than sardines. Sardines weigh more, are longer and provide a higher percentage of B vitamins and minerals than sprats.
Overview: How to Make Sprats and Pickles Tea Sandwiches (Canapes)
- Toast Baguette: Slice a long baguette into 1/2 inch thick pieces, butter the slices and toast for few minutes in the oven.
- Slice Pickles: Thinly slice baby dill wholes about 2mm thick. If the pickles you are using too juice, tap with paper towel to remove excess liquid.
- Prep Sprats: Place a paper towel onto a plate or cutting board. Spread smoked sprats in a single layer on the prepared plate with towel. Tap to soak the sprats with a clean paper towel to remove the excess oil. Remove the tails from sprats with a knife.
- Assemble Canapes: Using a dull knife, spread mayo onto each baguette slice. Top with pickles, sprats and garnish with fresh herbs.
How Do You Eat Sprats?
- Eat as an appetizer for breakfast or brunch.
- Serve on a side of chicken soup or sorrel soup.
- Use sprats in place of herring in shuba salad or mimosa salad.
- Serve alongside a lettuce salad or cucumber radish salad for a light lunch.
- Shred sardines with a fork to use in a salad mixture.
- Eat sprats directly out of the can, by placing on a slice of bread or cracker, with a squeeze of lemon if desired.
- Add canned sprats to cooked pasta along with sauteed onions and/or garlic.
More Crowd-Pleasing Appetizer Recipes:
- Smoked Salmon Cream Cheese Sandwiches
- Salmon Avocado Sandwiches
- Mashed Potatoes Doughnut Holes
- Oven Baked Potato Wedges
Sprats and Pickles Tea Sandwiches (Canapes)
- 1 long baguette, sliced into 1/2 inch slices
- 1 (240g) canned sprats in oil (8.5oz)
- unsalted butter, melted
- 15 pickles (baby dill wholes)
- mayonnaise, for the spread
- parsley, cilantro or dill for garnish
- Preheat the oven to a 350°F (177°C). Slice 1 long baguette into 1/2 inch thick slices and single layer them on the prepared baking sheet. Butter slices with melted butter. Toast slices for 5-8 minutes (or to desired crunch).
- Thinly slice pickles (about 2mm thick). If the pickles you are using too juice, tap with paper towel to remove excess liquid.
- Place a paper towel onto a plate or cutting board. Spread smoked sprats in a single layer on the prepared plate with towel. Tap to soak the sprats with a clean paper towel to remove the excess oil. Remove the tails from sprats with a knife.
- Using a dull knife, spread mayo onto each baguette slice. Top with pickles, sprats and garnish with fresh herbs. If stacking, put plastic food wrap between the layers so that the bread of top layer does not get soggy. They are their best when served right away, or cover with food wrap completely and refrigerate until ready to serve.
- Make-Ahead: If you would like to prep these sandwiches ahead, feel free to slice the pickles and take out the sprats onto paper towel a day in advance. Cover with plastic food wrap so they don’t dry out. However, assemble canapes on the day of the event to prevent them from getting soggy. They are their best when prepared right before serving.