Small Baltic sprats, alder-smoked, often canned in oil; eaten on rye bread with onion and egg as Latvia's defining food export and street snack.

The Baltic sprat (Sprattus sprattus balticus) has been Latvia's most internationally recognised food export since the early 20th century, with smoked-sprat canneries opening across Riga in the 1920s and 1930s. The Skonto and Brivais Vilnis brands still dominate the canned market. Riga's Centrāltirgus fish pavilion remains the city's strongest counter for fresh smoked sprats, with vendors building the classic Latvian open-faced rye sandwich of šprotes, onion and hard-boiled egg.

Where to eat Šprotes (smoked Baltic sprats) in Riga

4 editor picks for Šprotes (smoked Baltic sprats) in Riga, ranked by editorial score. All Riga signature dishes · Šprotes (smoked Baltic sprats) across every city.

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Make it at home

Serves 625 minEasy

Ingredients

  • 1 can (200g) smoked Baltic sprats in oil (Skonto, Brivais Vilnis, or similar)
  • 6 thick slices Latvian dark rye bread
  • 3 hard-boiled eggs, sliced
  • 1 small red onion, very thinly sliced
  • Fresh dill, chopped
  • Sea salt, black pepper
  • Butter, for the rye

Method

  1. Butter each slice of rye bread generously. The fat anchors the smoked-fish flavour.
  2. Lay 3 to 4 sprats lengthwise across each slice, draining briefly on a paper towel first to remove excess oil.
  3. Top each sandwich with a slice or two of hard-boiled egg.
  4. Scatter thinly sliced red onion across the top, then a generous pinch of chopped fresh dill.
  5. Season with sea salt and freshly cracked black pepper. Serve immediately with cold kefir or a glass of Riga Black Balsam mixed with tonic.

Editor tip. The sandwich works only with proper dense Latvian rye. Soft sandwich bread collapses under the oil and ruins the texture.

Common allergens: Fish.