Smoked sprats with heather and chamomile

Brisling sardines or European sprats fished sustainably in the Baltic Sea. This is artisanal tinned fish with a Nordic twist. Chef and cookbook author Mikkel Karstad developed the recipe, with Denmark’s produce and traditions in mind. The MSC-certified sprats are beech wood smoked and packed in a locally sourced, cold pressed rapeseed oil, the Nordic answer to olive oil. Organic heather and chamomile which grow inland from the Baltic coastline, are also added.

Fangst, which means catch in Danish and Norwegian, is a canning company in Copenhagen. Between them, the team are reviving Scandinavia’s once thriving canned sprat industry, and re-introducing it as a premium fish both there and overseas.

Sardine recipes