Бутербродики со шпротами (Sprat Buterbrodi)

Prep: 15 mins

Cook: 5 mins

Difficulty: Easy

Servings: 4 Servings

What I am about to share might start a family feud: I credit these little party-sized fish, egg, and mayo toasts to my aunt Asya — they’ve been a staple in her zakuski rotation for decades. This is known. My mother, as far back as I can remember, never made them. That is, until my mother noticed the gusto with which my now-husband-then-boyfriend enjoyed Asya’s buterbrodi (this was back when he was still new to the family, and everyone was trying to win him over with food). And sure enough, they started appearing on my mom’s zakuski table. And not only appearing — my mother maintained, vehemently, that they were her recipe from the outset, and Asya stole them from her.

Ingredients

1/2 large onion, sliced in 1/8-inch thick half moons
1/2 cup red wine
1/4 cup distilled white vinegar
1/4 cup apple cider vinegar
1 tablespoon kosher salt
2 teaspoons granulated sugar
8 slices pumpernickel cocktail bread (Rubschlager brand if available)
1/3 cup smetana butter or cultured European style salted butter, softened to room temperature
1/2 cup parsley, finely minced
1 smal clove garlic, finely minced
1 tablespoon lemon juice
1/2 cup mayonnaise
2 tablespoons dill sprigs, torn/picked into feathery fronds
2 tablespoons radish sprouts (optional)
2 tablespoons parsley leaves (use smallest leaves available)
2 tablespoons chives, sliced into 1-inch batons
1 teaspoon refined sunflower oil
Salt
1/2 cup parsley mayo
2 hard-boiled eggs
8 smoked sprats, drained (Riga Gold brand if available)

Instructions

To make the pickled onions: Place the onions in a heat-proof bowl. Pour the red wine, vinegars, salt and sugar into a small saucepan, and bring to a boil (run the fan — hot vinegar packs a punch). Remove from heat, and pour over the onions. Let the mixture cool to room temperature, then use, or refrigerate for up to one week.
To make the pumpernickel toasts: Generously spread the pumpernickel bread with butter on both sides. Bring a griddle or skillet to a medium heat, and toast for a few minutes, until the bread starts to darken (but not burn — adjust heat as needed). When the bread toasts, flip over, and cook the second side. Remove from the pan when they’re hard on the outside, but slightly soft in the middle, and set aside. Toasts can be made an hour or two in advance — if you need to make them much farther in advance, toast the bread a few minutes more, until it’s crisp throughout (it’ll keep better).
To make the parsley mayo: In a bowl or food processor, mix together all of the ingredients until combined.
Shortly before serving, make the herb salad: Mix together herbs, oil and salt. Be gentle — the herbs are delicate!
To assemble: Place the toasts on a serving plate, and top each one with a spoonful of mayo. Using an egg slicer or a sharp knife, slice the eggs, and top each blob of mayo with an egg slice. Press down gently on each egg slice, so that the mayo spreads beneath it to form a nice egg-framing halo. Top each toast with a sprat, a few slices of pickled onion, and a generous pinch of herb salad. Serve.