Ryeet from sprats

Heat the clarified butter (1 tbsp) in a small saucepan over medium heat.

Add the sprats (50 g) and season them well with black pepper to taste. Then drizzle the mixture with lemon juice and add a bit of zest for aroma (⅙ piece).

After that, add the chopped dill leaves (1 sprig, just the leaves) and thoroughly mash all the ingredients with a fork, achieving a uniform texture.