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...
 For 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 (Smoerrebroed)
Ingredients
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
Directions
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.
Two years ago: April gardening tips: Harvests and repottings
Three years ago: Stir-fried noodles with nira
I'm sending this to Yeast Spotting.
 This 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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