Kiluvoi

Instructions

1. 1 Remove the smoked sprats from their tin and drain off any excess oil on paper towels. Carefully remove the tails and any large bones, though the small bones are soft enough to eat and add calcium to the sandwich spread.
2. 2 Mash three-quarters of the sprats in a bowl with a fork until they form a rough paste. Combine this with the softened butter, finely chopped hard-boiled eggs, lemon juice, chopped dill, and black pepper. Mix until well combined but still slightly textured.
3. 3 Taste the sprat butter and adjust seasoning with salt if needed (the sprats are usually quite salty on their own). The spread should be smooth enough to spread easily but have visible flecks of egg, dill, and fish throughout.
4. 4 Slice the dark rye bread into thin pieces about one centimetre thick. Estonian rye bread is dense and slightly sweet, providing the perfect sturdy base and flavour contrast for the rich, smoky sprat butter.
5. 5 Spread a generous layer of the sprat butter on each slice of rye bread, covering the surface completely to the edges. Arrange the remaining whole sprats on top of the spread in neat parallel lines for visual appeal.
6. 6 Garnish each open-faced sandwich with a frond of fresh dill and thin slices of cucumber. Serve as part of an Estonian breakfast or as a snack with cold beer. The combination of smoky fish, rich butter, and dark rye is quintessentially Baltic.