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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. From Gourmet magazine, March 2007, by Melissa Roberts and Maggie Ruggiero. Special equipment -- an adjustable-blade slicer, a deep-fat thermometer, and an electric coffee or spice grinder. Posted for ZWT6.
Units: US | Metric
Serving Size: 1 (24 g)
Servings Per Recipe: 24