Sweet-and-Sour Fish Mini Smørrebrød (Smørrebrød med Stegte Fisk i Eddike)

http://www.eatingwell.com/recipes/sweet_and_sour_fish_mini_sm_rrebr_d_sm_rrebr_d_med_stegte_fisk_i_eddike.html

From EatingWell:  May/June 2008

Sweet-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

1. 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.