Sprat Omelet

image.jpegI discovered sprats by accident. I was vacationing at my sister’s house when she received a gift package containing assorted goods, among them canned, smoked sprats. They were from Latvia.

I didn’t exactly know what they were, but thanks to Google, I realized they were small fish of the herring species, just like small sardines. They’re usually found in the North Atlantic.

They were delicious consumed straight out of the can — in vegetable oil — but the first thing that popped into my mind was to use them in making omelets.  So I did, and now I’m hooked!


1 can (8.46 oz), smoked sprats

8 eggs, beaten

1/3 cup, dried raisins

Olive oil for frying


Drain the smoked sprats and crush them.  Mix them in a bowl containing the beaten eggs.  Add the raisins and mix thoroughly.  In a medium pan, heat Olive oil.  Add the egg mixture in batches to make the omelets.  Remove from heat and place omelets on a plate lined with paper towel.  Serve and enjoy


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