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

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  16 pieces
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.
RECIPE 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  (see recipe link above)
1 cup  thinly sliced cherry tomatoes
Other necessary recipes:
Sweet-and-Sour Fish (Stegte Fisk i Eddike)
Sweet-and-Sour Fish Mini Smørrebrød (Smørrebrød med Stegte Fisk i Eddike) Recipe at Cooking.com
DIRECTIONS
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 © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   16 pieces
Calories: 211
Fat. Total: 12g
Protein: 12g
Carbohydrates, Total: 15g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 32mg
Sodium: 238mg
% Cal. from Fat: 51%
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