Sweet-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.
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4 teaspoons butter, at room temperature
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4 teaspoons extra-virgin olive oil
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16 slices cocktail-size thin rye or pumpernickel bread
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Sweet-and-Sour Fish, (recipe follows)
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1 cup thinly sliced cherry tomatoes
Marinating "fried" white fish in a zingy vinaigrette is a terrific way to liven it up (and preserve any leftovers). The flavors get better with time; make it ahead if you can. It's traditionally made with herring in Denmark, but works nicely with any firm-fleshed, smaller white fish, such as catfish or tilapia. You can serve it warm--it's delicious on its own--but we like it best chilled and served as an ingredient on sandwiches.
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