Entree: Germany – Schleswig-Holstein – Kieler Sprotten (Small smoked Baltic sprats from Kiel, typically served whole and warmed with bread or potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 12 whole smoked sprats, approx. 1 lb (454 g)
- 1 lb (454 g) baby potatoes
- 4 tbsp (60 ml) unsalted butter, softened
- 8 slices rye bread
- 1 lemon, cut into wedges
- 2 tbsp (8 g) chopped fresh parsley
- 4 small pickled gherkins
- 1/2 tsp (2.5 ml) freshly ground black pepper
- Coarse sea salt to taste

Instructions

1. Place the smoked sprats in a single layer on a baking sheet or in an ovenproof skillet. Dot with 1 tbsp (15 ml) of the butter and warm in a preheated 350°F (175°C) oven for 6–8 minutes until just heated through; do not overcook.
2. Meanwhile, boil the baby potatoes in salted water until tender, about 12–15 minutes; drain and keep warm.
3. Toast the rye bread lightly and spread remaining butter on each slice.
4. Arrange warmed sprats on a platter with potatoes, rye bread, pickled gherkins, lemon wedges, and sprinkle parsley and black pepper over the sprats. Serve immediately so each diner can place sprats on bread or eat with potatoes.