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Sardine cream sandwich (sprats)
1 serving
Stir finely chopped, peeled rybinds with butter, mustard, lemon juice and red pepper. Wipe all this through a colander and spread the slices of bread obtained by the mass. Top with herbs and vegetables.
Stir finely chopped, peeled rybinds with butter, mustard, lemon juice and red pepper. Wipe all this through a colander and spread the slices of bread obtained by the mass. Top with herbs and vegetables.
butter - 100 g, sardine - 8-10 pcs., or canned sprats - 8-10 pcs., mustard - 1 teaspoon, tomato puree - 1-2 teaspoons, lemon juice to taste, sweet pepper to taste, salt to taste, greens to taste, vegetables to taste
