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Suitsukala Leib
Smoked Fish Bread
A hearty and flavorful Estonian rye bread spread generously with smoked fish, often herring or sprats, mixed with cream cheese or sour cream and fresh herbs. It's a popular appetizer or light meal, showcasing Estonia's coastal bounty.
🧂 Ainekset
- 1 loaf Rye bread(thick slices, toasted or fresh)
- 200 g Smoked herring or sprats(boned and flaked)
- 150 g Cream cheese or sour cream
- 2 tbsp Fresh dill(chopped)
- 1 tbsp Fresh chives(chopped)
- 1 tsp Lemon juice
- 0.5 tsp Black pepper(freshly ground)
- to taste Salt
👨🍳 Ohjeet
- 1
If using fresh rye bread, toast the slices lightly until golden brown. Set aside to cool slightly.
- 2
In a medium bowl, combine the flaked smoked fish, cream cheese (or sour cream), chopped dill, chopped chives, lemon juice, and black pepper.
- 3
Mix gently until all ingredients are well combined. Taste and add salt if needed, as smoked fish can be salty.
- 4
Spread a generous layer of the smoked fish mixture onto each slice of rye bread.
- 5
Garnish with a little extra fresh dill or chives. Serve immediately.
💡 Ammattilaisvinkit
- ✓Ensure the fish is well-boned to avoid any unpleasant surprises.
- ✓Adjust the amount of lemon juice and pepper to your preference.
- ✓For a richer flavor, use a mix of cream cheese and sour cream.
- ✓This can also be served as an open-faced sandwich on a larger slice of bread.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a finely chopped hard-boiled egg to the fish mixture.
- Incorporate a pinch of smoked paprika for an extra smoky kick.
- Use other types of smoked fish like mackerel or salmon.