Sweet-and-Sour Fish Mini SmÃ¸rrebrÃ¸d (SmÃ¸rrebrÃ¸d med Stegte Fisk i Eddike)

From EatingWell: May/June 2008 — Subscribe Now!

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.

Sweet-and-Sour Fish Mini SmÃ¸rrebrÃ¸d (SmÃ¸rrebrÃ¸d med Stegte Fisk i Eddike) Recipe

16 pieces

Active Time: 15 minutes

Total Time: 1 1/4 hours

Nutrition Profile

Low carbohydrate | View Complete Nutrition Guidelines»

Ingredients

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

Preparation

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.

Tips & Notes

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

Nutrition

Per 2 pieces: 211 calories; 12 g fat (3 g sat, 6 g mono); 32 mg cholesterol; 15 g carbohydrates; 12 g protein; 3 g fiber; 238 mg sodium; 243 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 starch, 1 lean meat, 2 fat