I recently received a can of Baltic sprats as a gift from a Russian friend. A major Latvian export, this fish is of a fantastic taste and size between anchovy and sardine. I was wondering what to do with it, as I did not want to just eat it with bread like how it is traditionally done in the Baltic region. So I came up with this fusion recipe.


  • 8 canned Baltic sprats in oil
  • 2 slices brown bread
  • 1 avocado
  • Half green apple
  • Olive oil
  • Freshly grounded black pepper
  • Coarse- grain sea salt
  • Cream of balsamic (aged balsamic vinegar)
  • Garnishing: spring onion

Servings: 1 person


  1. Take your sprats out of the can and put it under an oven grill for ten minutes.
  2. Meanwhile, skin your avocado, remove the seed and cut into 8 slices.
  3. Use only half a green apple. Cut into 8 slices.
  4. Lightly toast your bread in a toaster. Once done, put on serving plate.
  5. Sprinkle some olive oil on the bread to slightly moisten it.
  6. Place four slices of avocado and four slices of green apple on each toast in an alternate fashion.
  7. Sprinkle your ground pepper and a few grains of sea salt on these.
  8. Once the sprats are done, place them on the toast and dribble some cream of balsamic over them.
  9. Garnish with spring onions, and serve!