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

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

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From: EatingWell Magazine, 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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


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  1. Combine butter and oil in a small bowl. Cover and refrigerate until chilled and firm, at least 1 hour. Spread about ½ 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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 hours.

Nutrition information

  • Serving size: 2 pieces
  • Per serving: 202 calories; 11 g fat(3 g sat); 3 g fiber; 15 g carbohydrates; 12 g protein; 11 mcg folate; 36 mg cholesterol; 2 g sugars; 131 IU vitamin A; 2 mg vitamin C; 43 mg calcium; 1 mg iron; 264 mg sodium; 241 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 lean meat, 2 fat

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