polish

Crispy Sprat Sandwich on Rye with Pickled Cucumber and Onion

Name: Crispy Sprat Sandwich on Rye with Pickled Cucumber and Onion
Yield: 1 serving
Cuisine: polish
Ingredients: 139 g sprats, drained; 85 g rye bread; 69 g pickled cucumber, sliced; 31 g red onion, thin sliced; 8 g rapeseed oil; 12 g whole grain mustard; 46 g Greek yogurt, plain; 5 g fresh dill, chopped; 0.39 g black pepper

This pan-fried dish pairs sprats, drained with rye bread, pickled cucumber, sliced and red onion, thin sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

49 g Carbohydrates

26 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

139g sprats, drained 292 kcal
85g rye bread 225 kcal
69g pickled cucumber, sliced 8 kcal
31g red onion, thin sliced 12 kcal
8g rapeseed oil 71 kcal
12g whole grain mustard 8 kcal
46g Greek yogurt, plain 34 kcal
5g fresh dill, chopped 2 kcal
0.19 tsp (0g) black pepper 1 kcal

Cooking instructions

spratsrapeseed oilblack pepper
Pat the sprats dry and season lightly with pepper. Heat oil in a skillet over medium-high.
sprats
Pan-fry sprats 2-3 minutes per side until crisp and warmed through. Transfer to a paper towel.
rye breadwhole grain mustardGreek yogurt
Toast the rye bread. Spread mustard on one slice and yogurt on the other.
spratspickled cucumberred onionfresh dill
Layer sprats with pickled cucumber, red onion, and dill. Close the sandwich, press lightly, and serve.