Active Time

　　40 min

　　Total Time

　　40 min

　　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

Makes 24 hors d'oeuvres

　　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)

　　

Special Equipment

an adjustable-blade slicer; a deep-fat thermometer; an electric coffee/spice grinder

　　

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.

　　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.