When producing the sea buckthorn spread, first the coarse sludge produced during when producing sea buckthorn must and/or the fine sludge produced during the production of sea buckthorn wine are heated to 80 to 100 °C; a gelling agent is added to the heated sludge of 2 to 30 g per 1 kg of sludge, and optionally sugar of 20 to 150 g per 1 kg of sludge; the resulting mixture is kept at 80 to 100 °C for at least 5 minutes; subsequently, sugar is added to the mixture of 300 g to 1,000 g per 1 kg of sludge, and the mixture is brought to the boil and boiled for at least 3 minutes. Sea buckthorn spread from yeast lees created during wine production allows the secondary products of the fermentation process (lease) to be used to produce a dish with improved dietetic and nutritional properties.