Though Denmark travel guides characterize smørrebrød as an open-face sandwich, food editors Melissa Roberts and Maggie Ruggiero found that this national favorite is somewhere between that and an oversize canapé, with a few carefully chosen ingredients arranged generously on top (often to the point where the bread is no longer even visible). Here, whittled down to bite-size, it's an elegant hors d'oeuvre that retains the Danish spirit; caraway butter complements the classic rye base, and lightly fried beets and sweet onion are an alluring counterpoint to the smoked salmon.
Recipe information
Total Time
40 min
Yield
Makes 24 hors d'oeuvres
Ingredients
1
1
3
1
1
1
4
2
Special Equipment
Need to make a substitution?
Preparation
Step 1
Peel beet, then cut into very thin slices (not paper-thin) with slicer. Cut slices into 1/8-inch-wide strips with a knife.
Step 2
Heat 1 inch oil in a 2- to 2 1/2-quart heavy saucepan until thermometer registers 320°F. Fry beet strips in 4 batches, stirring frequently, until frizzled, about 1 1/2 minutes per batch. (Strips will brighten slightly.) Transfer beets with a slotted spoon to paper towels to drain. (Beets will crisp as they cool.) Return oil to 320°F between batches.
Step 3
Pulse caraway seeds in grinder until finely ground. Transfer to a small bowl, then stir together with butter and salt.
Step 4
Mince together salmon and onion.
Step 5
Spread a thin layer of caraway butter on 1 side of each bread slice, then top with salmon mixture (about 1 heaping tablespoon per slice) and spread evenly. Cut slices in half, then cut each half crosswise into 3 pieces. (If using crackers, cut crosswise with a large sharp knife to make a total of 24 equal pieces.) Sprinkle with chives (if using) and frizzled beets.