Sweet-and-Sour Fish Mini Smorrebrod
From: EatingWellSweet-and-sour fish and cherry tomatoes top thinly sliced rye bread in this delicious appetizer. Smorrebrod--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 smorrebrod, perfect for entertaining.
Servings: 16 pieces
Prep: 15 mins
Total: 1 hr 15 mins
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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
Directions
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.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 2 hours.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 hours.
Nutrition Facts
Calories 211, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 32 mg, Sodium 238 mg, Carbohydrate 15 g, Fiber 3 g, Protein 12 g, Potassium 243 mg. Exchanges: Starch 1,Lean Meat 1,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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