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. Source: EatingWell Magazine, May/June 2008

Joyce Hendley


Ingredient Checklist


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.



Make Ahead Tip: Cover and refrigerate for up to 2 hours.

Nutrition Facts

202 calories; total fat 10.7g 16% DV; saturated fat 2.6g; cholesterol 36mg 12% DV; sodium 264mg 11% DV; potassium 241mg 7% DV; carbohydrates 14.8g 5% DV; fiber 2.5g 10% DV; sugar 2g; protein 11.5g 23% DV; exchange other carbs 1; vitamin a iu 131IU; vitamin c 2mg; folate 11mcg; calcium 43mg; iron 1mg; magnesium 20mg; thiaminmg.