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.

Makes 16 pieces

ACTIVE TIME: 15 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Easy

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.

NUTRITION INFORMATION: Per 2 pieces: 211 calories; 12 g fat (3 g sat, 6 g mono); 32 mg cholesterol; 15 g carbohydrate; 12 g protein; 3 g fiber; 238 mg sodium; 243 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 starch, 1 lean meat, 2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 2 hours.

RELATED RECIPES: Sweet-and-Sour Fish (Stegte Fisk i Eddike)