Kiluvõileib

Ingredients7

• dark rye bread8 slices
• unsalted butter40 g
• canned Baltic sprats in oil200 g
• eggs4
• red onion1 small
• fresh dill2 tbsp
• black pepper1 pinch

Method

1. Hard-boil the eggs for 9 minutes, then cool them under cold water, peel, and slice thinly.
2. Drain the sprats lightly, leaving a little of their oil.
3. Butter each slice of rye bread generously.
4. Arrange the sprats over the butter in an even layer.
5. Top with egg slices, thin rings or a scatter of red onion, and dill.
6. Finish with a pinch of black pepper and serve immediately as open sandwiches.