Name: Salmon Smørrebrød Canapes
Cook time: 40 min
Total time: 40 min
Yield: Makes 24 hors d'oeuvres
Ingredients: 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); an adjustable-blade slicer; a deep-fat thermometer; an electric coffee/spice grinder

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.

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.

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