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.
Make Ahead Tip: Cover and refrigerate for up to 2 hours.
- 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 (see recipe link)
- 1 cup thinly sliced cherry tomatoes
Companion recipe: Sweet-and-Sour Fish
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
211 calories; 12g total fat; 3g total saturated fat; 32mg cholesterol; 238mg sodium; 15g carbohydrates; 3g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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