Salmon Smørrebrød Canapes |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 24 |
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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. Ingredients:
1 large beet (6 ounces) |
about 4 cups vegetable oil |
1 teaspoon caraway seeds, toasted and cooled |
3 tablespoons unsalted butter, softened |
1/8 teaspoon salt |
1/4 pound thinly sliced smoked salmon, finely chopped |
1/3 cup finely chopped sweet onion such as vidalia |
4 thin 3 1/2-inch-square slices german-style rye bread or 6 to 8 rye crispbread crackers |
2 tablespoons finely chopped fresh chives (optional) |
Directions:
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.
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.
3. Pulse caraway seeds in grinder until finely ground. Transfer to a small bowl, then stir together with butter and salt.
4. Mince together salmon and onion.
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.
6. Cooks' note: Frizzled beets can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. Recrisp up to 2 hours ahead on a baking sheet in a 300°F oven 3 to 5 minutes. If beets are not crisp once cooled, return to oven briefly.
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