A warming Baltic sprat pie.

October 8th, 2011Katrina K

More on those pesky Baltic sprats.

A pie, a warming layered pie with potatoes, cream and butter.

A sprat pie, somewhat dicomposed.

I’ve mentioned my weakness for these little, salty, slippery things (for examples, see here when combined with baked milk..).

Well, since I’ve brought a healthy stock of these little known sisters of herring back from my recent trip to Tallinn, I needed to continue expanding on my simplest – and the best – recipe of black rye sandwich with sprats and spring onions.

One excellent option would be to follow in the steps of my beloved Nami Nami and create an ultimate Estonian treat – Kama (a blend of roasted grains) and sprat (yes, let’s call them) truffles.

My sprat pie served with tomato and spinach salad.

But something hot was on order.

So I digged out a beautiful Estonian cookery book by a beautiful  Estonian girl called Anni Arro – an ex-model turned to cooking who opened a beautiful  Estonian cafe in Tallinn called Komeet.

Anni’s recipes are less recipes and more putting-things-together-instructions. So, totally my kind of thing.

Early sunday morning seemed a perfect moment to try Anni’s sprat and potato casserole.

Ever wondered about the most perfect hung-over dish? well…

I changed the casserole as some ingredients were inevitably lacking in my fridge.

Sprat, potato and eggs pie.

serves 4

The suny layers of potatoes, milk and sprats.

You’ll need:

about 25 grs of butter

some 400-500 gr of potatoes, peeled and sliced into 5 mm width

200-300 gr of sprats (could be bought from this London-based company called fittingly Vikings foods)

a few springs of spring onions, chopped

1 small onion, sliced thinly

3-4 eggs

about 400 grs of white sauce

about 25 grs of Parmezan, grated

To do:

1.Cook the slices of potato in a wide frying pan for about 5 mins, until almost done but still a bit tough. Let to cool.

2. If you make  the sauce out of milk, you can use this recipe to make your white sauce.

3. Switch on the oven to 180C. Smear butter around a casserole dish (2-3 cms height is probably best).

4. Start layering – you can have 2 or 3: one layer of potatoes, season, scatter a mixture of spring and white onion, sprats, insert a few small bits of butter, break the eggs (of which you’ll only have 1 layer). Finish with potatoes.

5. Poor the white sauce to distribute it carefully. Finish with some grated Parmezan.

6. Bake for 30 mins.


Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *