Salmon Smørrebrød Canapes

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

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)

Recipe

• 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.
• 6 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.
• 7 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.