Starting from the left: hot-smoked Baltic herring (Clupea harengus membras) fillets, pan-fried Baltic herring with sesame seed crust, marinated sprats (Sprattus sprattus balticus) with herbs and onions, marinated Baltic herring with lemon and garlic.
Served with black rye bread (not pictured). An excellent Saturday lunch.
All fish was bought at my local farmers market (Viimsi taluturg), sourced from three different stalls. Viimsi taluturg is open on Saturdays from 10am till 2pm.
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