A perfect jar recipe for staying at home? Vegetable pickles will brighten up your pantry, but more importantly, add a deliciously crunchy touch to all your smoked fish recipes. They are easy to make and keep for a long time. Here, the pickles are used in this recipe for smoked sprat tartines.
Preparation: 20 minutes • Cooking: 10 minutes (pickles) + 10 minutes • Rest: 24 hours (pickles)
Ingredients for 4 servings
- 1 can of Petrossian smoked sprats
- 4 fresh eggs
- 8 slices of rye bread
- 50 g red onion pickles (2 red onions + 5 cl white vinegar + 15 cl water + 1 tbsp coarse salt + 6 peppercorns + 2 tbsp sugar)
- 1 egg yolk
- 1 tsp Dijon mustard
- 20 cl neutral oil (peanut or rapeseed)
- Salt, pepper
- Some sprigs of dill
Instructions
For the pickles
- Peel and thinly slice the red onions. Place in sterilized glass jars.
- Bring water, vinegar, sugar, salt, and pepper to a boil and pour over the onions.
- Seal the jars, let cool, and refrigerate for at least 24 hours.
For the dill mayonnaise
- Mix the egg yolk with mustard, salt, and pepper.
- Whisk vigorously. Gradually add oil until an emulsion forms.
- Continue to slowly add oil while whisking.
- Add finely chopped dill.
- Taste and adjust seasoning if needed.
For the rest of the recipe
- Drain the smoked sprats on paper towels.
- Cook the eggs in boiling water for 9 minutes.
- Peel and quarter the eggs.
- Slice the bread and lightly toast.
- Once cooled, spread with mayonnaise and top with sprats, red onion pickles, and quartered eggs.
- Serve immediately, garnished with a sprig of dill.
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
