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.

Joyce Hendley
Source: EatingWell Magazine, May/June 2008

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Recipe Summary

total:
1 hr 15 mins
Servings:
8
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

202 calories; protein 11.5g 23% DV; carbohydrates 14.8g 5% DV; dietary fiber 2.5g 10% DV; sugars 2.5g; fat 10.7g 16% DV; saturated fat 2.6g 13% DV; cholesterol 36.3mg 12% DV; vitamin a iu 131.2IU 3% DV; vitamin c 2.2mg 4% DV; folate 11mcg 3% DV; calcium 42.9mg 4% DV; iron 1mg 5% DV; magnesium 19.6mg 7% DV; potassium 240.8mg 7% DV; sodium 263.8mg 11% DV; thiamin 0.1mg 13% DV.
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