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.
Active Time: 15 minutes |
Total Time: 1 1/4 hours
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
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.
Per 2 pieces :
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.