Recipe: Danish canapes with thyme

The miniatures lunch
April 19, 2012

A couple of years ago I tried many Danish recipes, and my favourite was the smoerrebroed (or smørrebrød), canapes with rye bread or white bread, and many combination of ingredients: Danish butter, fried fish, Hungarian salami, radishes, tomatoes, Dana Blue cheese, tartar of beef, boiled or raw eggs...

ThymeFor my miniatures lunch I made some tiny smoerrebroed: rye bread spread with Danish butter flavored with thyme and garnished with cherry tomatoes for the miniature effect.

Danish canapes with thyme

Danish canapes with thyme (Smoerrebroed)

Makes 16 canapes:
4 rye bread slices
8 hungarian salami slices
8 cherry tomatoes
30g danish butter
1/4 apple
1/4 leek
1/2 tsp thyme
fresh thyme to garnish

Cut each slice of rye bread into four squares.
Finely chop the leek and apple. Mix with danish butter and thyme.
Spread the butter mixture evenly over 4 rye bread slices.
Put half salami slice and half cherry tomato on each sandwich.
Drill a hole on each tomato with a toothpick, then decorate with a sprig of thyme.

Pak choi and spinach
Two years ago: April gardening tips: Harvests and repottings

Three years ago: Stir-fried noodles with nira

I'm sending this to Yeast Spotting.

Souper SundaysThis goes also to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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Author: Deb in Hawaii (URL)

What a delicious addition to your lunch which sounds so fun. Very tastes better in miniature form. ;-) Thanks for sharing it with Souper Sundays. ;-)

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