Quirky Foodster
  1. Back

Appetizers

Kiluvõileib (Baltic Sprat Open-Faced Sandwich)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
10
Prep
10
Cook
4
Servings

Ingredients

  • 4 slices Dark rye bread, sliced
  • 40 g (3 tbsp) Butter, softened
  • 150 g (5 oz) Marinated Baltic sprats (kilu)
  • 2 Hard-boiled eggs, sliced
  • 2 tbsp Fresh dill, chopped
  • 1/4 Red onion, thinly sliced

Method

  1. Boil the eggs for 9 to 10 minutes, cool, peel and slice.
  2. Spread a generous layer of soft butter on each slice of rye bread.
  3. Arrange 3 to 4 sprats over the buttered bread on each slice.
  4. Top with a few slices of hard-boiled egg and a scattering of red onion.
  5. Finish with a sprinkle of chopped fresh dill.
  6. Serve immediately, open-faced, cut into halves if preferred.

Introduction: This open sandwich of buttered rye bread topped with marinated Baltic sprats, egg and dill is a beloved Estonian snack rooted in the country's long tradition of Baltic Sea fishing.

Cultural Background: This open sandwich of buttered rye bread topped with marinated Baltic sprats, egg and dill is a beloved Estonian snack rooted in the country's long tradition of Baltic Sea fishing. It appears at everyday tables as well as festive spreads.

Tips: Use well-chilled butter that has softened just enough to spread, so it does not soak into the bread. Pat the sprats dry from their marinade before layering, to keep the bread from turning soggy.

Variations: Add a thin slice of pickled cucumber for extra crunch. Some versions use smoked sprats instead of marinated ones. A cream cheese base can replace butter for a richer texture. This dish is built around fish and is not vegetarian; a plant-based version is not traditional, though marinated pickled mushrooms on buttered rye can offer a similar savoury, briny character for those avoiding fish.

Storage: Best assembled and eaten fresh; components can be refrigerated separately for up to 2 days.

Reheating: This is a cold, no-cook sandwich and is not reheated.

FAQs:

Q: What are Baltic sprats?
A: Kilu are small, oily fish from the Baltic Sea, typically sold marinated in oil, vinegar and spices, similar to a small herring.

Q: Can I substitute another fish?
A: Small tinned anchovies or sardines can substitute, though the flavour will be saltier and less delicate than true Baltic sprats.

© Arscale 2026