Stuffed eggs with rolls of lightly salted sprat

An original snack that will win the hearts of your guests! Rolls of lightly salted sprat with spicy filling and stuffed eggs! In general, these are two separate simple snacks that combine well enough with each other, so they can be served as one dish.

Olga

Recipe author

Stuffed eggs with rolls of lightly salted sprat

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Stuffed eggs:

Eggs

Sour cream

Dill

to taste

Ground black pepper

to taste

Salt

to taste

Sprat rolls:

Sprat (low salt)

300

Crackers (rye)

3 pcs.

Green onion

to taste

Dill

to taste

Sour cream

Horseradish (sharp)

1.5

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 12 g

Fats 46 % 11 g

Carbohydrates 4 % 1 g

155 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 35 min

Step 1:
Boil the eggs and cool. Peel the sprat by removing the insides and heads.
Step 2:
Then you need to remove the ridge, trying to keep the fish carcass as whole as possible.
Step 3:
Grind the crackers in a coffee grinder.
Step 4:
Finely chop the greens.
Step 5:
In a container, mix sour cream and horseradish.
Step 6:
Add breadcrumbs and black pepper.
Step 7:
Add chopped greens and mix.
Step 8:
Put 1/2 tsp of filling on the wide edge of the sprat fillet.
Step 9:
Roll the fish into a roll so that the filling is inside.
Step 10:
Peel the eggs and cut them into halves.
Step 11:
Carefully remove the yolks, mix them with sour cream, finely chopped dill, pepper and salt, grind with a fork until smooth.
Step 12:
Stuff the halves of egg whites with the resulting mass, tamp the filling tightly with your finger.
Step 13:
Put a sprat roll on the edge of a stuffed egg, decorate with herbs.