Instructions

1. Whisk together soy sauce, olive oil and liquid smoke and set aside.
2. Drain the can of hearts of palm. Push the cores out of each one. Save the cores for another recipe.
3. Now you have to open the “tubes” to make them look like fish fillets. Slit the thin side of each tube, open them up and gently flatten with your hand.
4. Place your “sprat fillets” into storage container, cover with marinade and put in a fridge overnight.
5. Heat generous amount of vegan butter in a skillet over medium heat. Drain “sprat fillets” and fry for few minutes on each side until golden brown. Place vegan sprats onto a plate lined with paper towel to absorb excess fat. Sprinkle with nori powder and put aside.
6. Preheat another skillet over medium heat.
7. Spread some vegan butter on one side of each slice of bread. Toast the bread on one side until browned and crispy. Remove from the skillet.
8. Rub the toasted side with garlic clove and spread a little bit of vegan mayo on top. Add vegan sprat fillet and garnish with pickle and fresh parsley.