Baked smelt and egg bites

Serves 6

  • 250 g potatoes
  • 50 g onions
  • 30 g carrots
  • 2 tbsp oil
  • 250 ml water
  • 100 g dried European smelt
  • 2 eggs
  • 250 ml 35% cream
  • Dill
  • Salt
  • Black pepper
  • Brown cane sugar
Peel and cut the potatoes. Peel and chop the onion, clean and grate the carrots and fry in oil until brown, adding a pinch of brown sugar. Bring the water to a boil, add the smelt and simmer over a low heat for about 10 minutes, allow to cool. Layer the potato pieces and fried carrot and onion into ramekins. Take the smelt from the broth and place on top of the vegetables. Cool the broth and add the eggs and cream. If desired, season with dill, salt, and black pepper. Fill two-thirds of the ramekins with the egg mixture. Bake in the oven at 180 °C until potatoes are done and the food is golden brown on top.
This recipe was originally taken from the book Seto Köök – põlvest põlve (Seto Kitchen – from generation to generation).