Entree: Estonia – Central Culinary Region – Kiluvõileib (Open-faced buttered dark rye sandwich topped with Baltic sprats, sliced hard-boiled egg, and fresh dill)

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 10 min

Total 25 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 8 slices dark rye bread (about 12 oz)
- 4 tbsp unsalted butter, softened
- 10 marinated Baltic sprats, drained, approx. 4 oz
- 4 hard-boiled eggs, sliced, approx. 7 oz total
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 small red onion, very thinly sliced, about 1.8 oz
- 1/2 lemon, cut into wedges (for squeezing)
- 1/4 tsp freshly ground black pepper
- Salt to taste

Show original ingredient measurements

- 8 slices dark rye bread (about 12 oz / 340 g)
- 4 tbsp (60 g) unsalted butter, softened
- 10 marinated Baltic sprats, drained, approx. 4 oz (115 g)
- 4 hard-boiled eggs, sliced, approx. 7 oz (200 g) total
- 2 tbsp (8 g) fresh dill, finely chopped
- 2 tbsp (6 g) fresh chives, finely chopped
- 1 small red onion, very thinly sliced, about 1.8 oz (50 g)
- 1/2 lemon, cut into wedges (for squeezing)
- 1/4 tsp (1 g) freshly ground black pepper
- Salt to taste

Instructions

Gram weights below are shown as approximate US weights.

1. Prepare the eggs: place eggs in a pot of cold water, bring to a gentle boil, cook 9 minutes, then transfer to an ice bath; peel and slice thinly.
2. Spread about 1/2 tbsp softened butter on each slice of rye bread while still slightly warm so butter absorbs.
3. Arrange drained sprats evenly over the buttered bread slices, then layer sliced hard-boiled egg atop the sprats.
4. Scatter thin red onion slices, chopped dill, and chives over each sandwich; season lightly with black pepper and, if needed, a pinch of salt.
5. Serve immediately with lemon wedges for squeezing over the sandwiches.

1. Prepare the eggs: place eggs in a pot of cold water, bring to a gentle boil, cook 9 minutes, then transfer to an ice bath; peel and slice thinly.
2. Spread about 1/2 tbsp (7.5 g) softened butter on each slice of rye bread while still slightly warm so butter absorbs.
3. Arrange drained sprats evenly over the buttered bread slices, then layer sliced hard-boiled egg atop the sprats.
4. Scatter thin red onion slices, chopped dill, and chives over each sandwich; season lightly with black pepper and, if needed, a pinch of salt.
5. Serve immediately with lemon wedges for squeezing over the sandwiches.