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

May/June 2008

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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 Smørrebrød (Smørrebrød med Stegte Fisk i Eddike)

Makes: 16 pieces

Active Time:

Total Time:


  • 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


  1. 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.


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.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 lean meat, 2 fat

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Recipe Categories

Type of Dish
Health & Diet Considerations
Low carbohydrate
Ease of Preparation
Total Time
More than 1 hour
8 or more
May/June 2008
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