The Tinned Fish 25 · No. 22 of 25
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No.22Photo: Market Hall Foods
Sardines and sprats · Nordic
Brisling No. 1: Smoked Baltic Sprats with Heather & Chamomile
From Fangst · Copenhagen, Denmark
Smoked, in rapeseed oilNot spicy$10.95 a tinA small Copenhagen company bringing back Nordic tinned fish. Baltic sprats lightly smoked with heather and chamomile and packed in cold-pressed rapeseed oil.
Floral, smoky and delicate. The prettiest tin on this list and maybe the most surprising.
Eat it withDark ryeBoiled eggsAquavit or a cold pilsnerFangst doesn't sell this tin direct here, so the button goes to Market Hall Foods, a shop that carries it.
Chef's quick recipe
Smørrebrød with smoked sprats, egg and dill
15 min · 2 open sandwiches · Danish open sandwich rules: dense rye, a lot of butter, egg, and the fish on top.
Save to my recipesYou need
- 1 tin Fangst smoked sprats
- 2 slices dense dark rye
- 2 tbsp salted butter, soft
- 2 eggs
- 2 radishes, thinly sliced
- ¼ red onion, thinly sliced
- Dill sprigs
- Lemon wedge
- Black pepper
How to make it
- Lower the eggs into boiling water and cook 8 minutes for a just-set yolk. Cool in cold water and peel.
- Butter the rye all the way to the edges, thickly.
- Slice the eggs and lay them over the bread.
- Arrange the sprats on top, then radish, onion and dill.
- Squeeze over a little lemon and grind on pepper. Eat with a knife and fork.
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Next on the list
How to buy a good tin. Look for the fish named on the front (sardines, not "fish"), olive oil rather than "vegetable oil", and a cannery's name and town on the back.
Keep it. Most tins last years in a cool cupboard, and sardines in oil get better with a year or two. Anchovies are the exception: keep them in the fridge.
Serve it. Warm oily fish a little (stand the closed tin in hot tap water for 5 minutes). Chill shellfish in escabeche for 10 minutes. Always keep the oil: it's the sauce.
Know a tin we missed?
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Fangst didn't pay to be here. Order goes straight to Market Hall Foods. The recipe is Chef's own, in our words.
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