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; 10.7 g total fat; 2.6 g saturated fat; 36 mg cholesterol; 264 mg sodium. 241 mg potassium; 14.8 g carbohydrates; 2.5 g fiber; 2 g sugar; 11.5 g protein; 131 IU vitamin a iu; 2 mg vitamin c; 11 mcg folate; 43 mg calcium; 1 mg iron; 20 mg magnesium;