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Sprats, Cold or Fried

4 servings

Ingredients

• smoked sprats (Kieler) (as needed)
• fresh green parsley (a little)

Instructions

1. Sprats are only available smoked; Kieler sprats are the best.
2. When buying, look for firm, shiny skin — dull, soft skin indicates that the fish are no longer fresh.
3. Serve cold for breakfast or supper.
4. When serving, break off the head and tail, peel off the skin, and carefully remove the entrails.
5. If the fish are very firm, they can also be halved and freed from the backbone.
6. Arrange them side by side on an elongated dish and garnish with fresh green parsley.
7. Sprats can also be fried like fried salt herrings.

Modernized from a treasured 19th-century German cookbook.