Estonian spiced sprat sandwich with egg (Kiluvõileib)

1. The original kilu is Baltic sprat cured in a spiced marinade; we use salted anchovy fillets instead.

2. Hard-boil the eggs for 10 minutes, cool in cold water, peel and slice into rounds.

3. Cut the rye bread into slices about 1 cm thick and spread them thinly with the soft butter.

4. Put 2-3 egg slices on each piece and lay 2-3 fish fillets on top.

5. Sprinkle with finely chopped spring onion and a little dill.

6. Serve straight away, before the bread goes soggy.

Tip: The Estonians' national sandwich: dark, slightly sweet rye bread, creamy egg and salty, spiced fish – a trio found on every festive buffet table.