Sweet-and-Sour Fish Mini Smørrebrød (Smørrebrød med Stegte Fisk i Eddike)
From EatingWell: May/June 2008Sweet-and-sour fish and cherry tomatoes top thinly sliced rye bread in this delicious appetizer. Smørrebrød—which translates in Danish to "buttered bread"—are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smørrebrød, perfect for entertaining.
16 pieces | Active Time: 15 minutes | Total Time: 1 1/4 hours
Ingredients
- 4 teaspoons butter, at room temperature
- 4 teaspoons extra-virgin olive oil
- 16 slices cocktail-size thin rye or pumpernickel bread
- Sweet-and-Sour Fish, (recipe follows)
- 1 cup thinly sliced cherry tomatoes
Preparation
- Combine butter and oil in a small bowl. Cover and refrigerate until chilled and firm, at least 1 hour. Spread about 1/2 teaspoon of the butter-oil spread on each slice of bread. Top each piece with a bite-size piece of Sweet-and-Sour Fish, some of the pickled onions and a couple slices of cherry tomato.
Nutrition
Per 2 pieces : 211 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 32 mg Cholesterol; 15 g Carbohydrates; 12 g Protein; 3 g Fiber; 238 mg Sodium; 243 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 lean meat, 2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 hours.