Few things say Estonia as briskly as a kiluvõileib. Take a small rectangle of dark rye bread, butter it, lay on a fillet of vürtsikilu, the little Baltic sprats cured with salt, sugar, black pepper, allspice, cloves and bay, and finish with a slice of boiled egg and some chopped onion. It is on the table for Independence Day on the 24th of February, at Christmas, at birthdays, and at any gathering where someone has been put in charge of the snacks. It is reliably the first plate to empty.

Estonia has never hosted a Grand Prix, and comes to Podium Plates on the strength of its drivers, Paul Aron and Jüri Vips among them, and of its table, which is a perfectly good reason. A tray of these sandwiches makes the case in about fifteen minutes.

The eggs

Ingredients

• 4 large eggs

Method

1. Put the eggs in the saucepan, cover with cold water by 1 inch (2.5 cm) and bring to a boil over high heat. As soon as it boils, turn the heat to low and simmer for 9 minutes.
2. Lift the eggs into the bowl of cold water and leave for 5 minutes. Tap each one all over on the counter, then peel under running water. Cut into slices about 1/4 inch (5 mm) thick.

The sandwiches

Ingredients

• 6 slices dark rye bread
• 3 tablespoons (45 g) salted butter
• 24 spiced sprat fillets
• 1/2 small red onion
• 2 scallions
• 1 tablespoon fresh dill

Method

1. Cut the crusts off the bread if you like a neater look. Spread each slice evenly with butter right to the edges, then cut each slice into 4 small rectangles.
2. Pat the sprat fillets dry with paper towels. Lay one fillet, skin side up, diagonally across each piece of bread.
3. Top each with a slice of egg, then a pinch of red onion and scallion, and a little dill if using.

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