Salmon Smørrebrød Canapes
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
24 canapes
- Serves:
- 24
ingredients
- 1 large beet (6 ounces)
- about 4 cups vegetable oil
- 1 teaspoon caraway seed, toasted and cooled
- 3 tablespoons unsalted butter, softened
- 1⁄8 teaspoon salt
- 1⁄4 lb thinly sliced smoked salmon, finely chopped
- 1⁄3 cup finely chopped sweet onion such as vidalia onion
- german-style rye bread (4 thin 3 1/2-inch-square slices German-style rye bread or 6 to 8 rye crispbread crackers) or crispbread cracker (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
- Peel beet, then cut into very thin slices (not paper-thin) with slicer. Cut slices into 1/8-inch-wide strips with a knife.
- 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.
- Pulse caraway seeds in grinder until finely ground. Transfer to a small bowl, then stir together with butter and salt.
- Mince together salmon and onion.
- 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.
- 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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RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida