Sprats and Avocado Sandwich

Adapted from Alton Brown [original recipe here]
Serves 2

Pour off about 2/3rds of the oil in the tin into a small dish then empty the fish and remaining oil onto another, larger dish carefully1. Brush the reserved oil over the bread and toast.

If you don't have a toaster oven, you probably shouldn't put this into a regular 2- or 4-slice toaster. Instead, place a rack in the oven about 4" from the element and turn it to Broil. Place the slices on a rack set on a baking sheet and broil for 2 - 3 minutes until golden brown2.

Halve the avocado and remove the pit. Mash the avocado - either in a small bowl or just inside the skin - and spread over the freshly toasted slices.

If you're smooshing the sprats, mash those in the bowl with a few grinds of pepper, a pinch of salt and a generous splash of lemon juice. Scoop the mash onto each slice and spread evenly (and generously!) over the avocado.

Otherwise, lay the sprats neatly over the avocado, sprinkle a bit of salt and grind a bit of pepper over each sandwich. Squeeze the lemon over each then garnish with parsley.


  1. Unless you intend to smoosh them, in which case just dump 'em in and don't worry about it.
  2. THIS WILL BURN. Be careful! Check it every 30 - 45 seconds after the first minute is up and remove as soon as it's as golden as you want it.

A recipe from http://kitchenmouse.rozentali.com/2010/03/sprats-and-avocado-sandwich/

Posted by Cori Rozentāle on .