What kind of holiday table can do without sandwiches and various snacks in the form of canapes? This simple and, at the same time, tasty snack not only decorates the table, but also makes it richer and more satisfying. Festive sandwich can be made from anything, this is a real magic wand for the hostess of a feast, and the opportunity to show imagination.
It would seem that simple bread and butter became the basis for many recipes, we prepare a variety of sandwiches for breakfast and for working snacks every day, besides sandwiches you can take with you on a long journey. This is a very convenient and not intricate dish that helps us in various situations. Depending on the filling, it is also a good, nutritious snack that nourishes the body and allows it to easily survive until lunchtime.
The options for making sandwiches every day is becoming more and more. So, on holidays, sandwiches with red caviar, herring, red fish, tongue and saveloy have become a classic. In addition to traditional sandwiches, the piggy bank of recipes of each hostess is constantly updated with exotic and elegant snacks, which again and again surprise guests.
Hot sandwiches or snacks on toasted bread is a separate topic. They have a rich taste and look very impressive on the table. When making sandwiches, the appearance of the snack will be equally important, because depending on how the dish is decorated, its serving will change. Even simple sandwiches with sprats can be transformed in such a way that they become a real work of art.
So, we present to your attention the recipe of cooking festive sprats sandwiches, which is accompanied by detailed step by step photos.
On the photo: products necessary for making festive sandwiches:
- Rye Bread - 8 Pieces
- Sprats - 1 bank
- Garlic - 3 slices
- Pickled cucumbers (gherkins) - 8-9 pcs.
- Greens, lemon for decoration
Step-by-step recipe for making festive sandwiches (with photo):
The first step is to prepare a savory sauce that will cover the sandwiches. To do this, add crushed garlic to mayonnaise and mix thoroughly.
Bread cut into even, not very thick pieces, the size of each of which must correspond to the size of one fish. Grease a frying pan with a small amount of sunflower oil, heat over medium heat and lay out the bread slices.
Fry the bread on both sides to a barely noticeable crust. At this point, it is important not to overdry the bread, otherwise it will become too hard.
We spread the rosy bread on the dish, and while it is hot, grease it with mayonnaise-garlic sauce. Leave for a couple of minutes to soak.
At this time, thinly chop the cucumbers.
We spread them on the prepared pieces of bread.
Spread on top of a pair of sprats.
Further to taste we decorate with thinly sliced lemon and dill.
When serving, you can let go of fantasy and decorate the top of festive sandwiches with a mesh of mayonnaise.
