Latvian Sprats on Rye with Horseradish Cream
Tinned Fish on Toast: A Baltic Classic
If there’s one bite that captures the flavor of the Baltic coast, it’s sprats on rye. In Latvia, smoked sprats have been a staple for generations—whether served at family gatherings, tucked into lunchboxes, or enjoyed straight from the tin with dark bread and beer.
Their rich, smoky flavor is perfectly balanced by sharp rye bread and cooling accompaniments like onions and dill. This version adds a zesty horseradish cream for a touch of heat, creating an open-faced sandwich that’s bold, briny, and deeply satisfying—like a Latvian deli in one perfect bite.
We shipped these Latvian Sprats to members in our July 2025 Tinned Fish Club box! (Alongside a bit of horseradish sauce, in case you're not up for preparing your own.)
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Ingredients
- 6 slices dense rye or pumpernickel bread
- 1 tin smoked sprats (whole or flaked)
- 2 tablespoons sour cream
- 1 teaspoon prepared horseradish (adjust to taste)
- ¼ red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- Pickles, for serving
- Cold beer, for serving
Instructions for Making Sprats on Rye Toast
Step 1: Toast the bread.
However crisp you want it is up to you! We toasted ours a little bit lighter than average, in order to make it easy to cut with knife and fork.
Step 2: Make the horseradish cream.
In a small bowl, stir together the sour cream and horseradish until smooth. Taste and adjust the horseradish level depending on how much nose-tingle you like.
Step 3: Spread the horseradish; layer the sprats.
Generously spread the horseradish cream on each slice of toast. Arrange sprats on top. We love the way they line up rather neatly, but feel free to flake them for easier eating.
Step 4: Add the garnishes.
Scatter thin slices of red onion over the sprats, then sprinkle with fresh dill. The onions offer a valuable layer of crunch!
Step 5: Serve.
Serve the open-faced sandwiches with crisp pickles on the side and a cold beer to wash it all down.
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