SCANAPES (small smorresbrod, 60)
For the cheese scanapes:
6 slices rye bread
3 tablespoons unsalted butter, softened
12 thin slices of salami, cut into twelve 2 inch scalloped rounds
¼ pound Vasterbotten cheese or sharp cheddar, sliced thin and cut into twelve 1-1/2 inch rounds
thirty-six 1-1/2 inch long julienne strips of red bell pepper
about 2 tablespoons Swedish sweet mustard or other sweet mustard
12 bottled drained cocktail onions
For the pickled herring scanapes:
6 slices rye bread
3 tablespoons unsalted butter, softened
½ cup minced fresh parsley leaves
2 tablespoons minced radish
2 tablespoons minced onion
twelve 4 inch thin strips of bottled pickled herring fillet, patted dry
24 drained bottled capers
For the smoked mackerel scanapes:
6 slices pumpernickel bread
3 tablespoons unsalted butter, softened
2/3 cup finely grated carrot
2 teaspoons fresh lemon juice
2 teaspoons vegetable oil
1 small smoked peppered mackerel fillet, separated into 12 pieces, discarding any bones
36 thin diagonal slices of scallion green
For the smoked salmon scanapes:
6 slices pumpernickel bread, cut into twelve 2 inch squares
¼ cup sour cream
1 tablespoon drained bottled horseradish
1 tablespoon minced dill
1 tablespoon minced parsley
1 tablespoon freshly squeezed lemon juice
salt and pepper to taste
8 ounces smoked salmon
2 radishes, thinly sliced
2 tablespoons salmon or trout roe (optional)
dill and/or parsley leaves for garnish
For the shrimp scanapes:
6 slices homemade-type white bread
3 tablespoons unsalted butter, softened
12 thin round slices small tomatoes
48 slices of ripe olives
12 cooked small shrimp
¼ cup mayonnaise
1 tablespoon drained bottled horseradish
12 dill sprigs
1. Make the cheese scanapes: Spread the bread with the butter and with a 2 inch scalloped cutter cut it into 12 rounds. Arrange the salami, the cheese and the bell pepper decoratively on the bread, spoon small dollops of the mustard onto the canapes, and press the onions into the mustard.
2. Make the pickled herring scanapes:Spread the bread with the butter, cut it into twelve 2 inch squares, and press the buttered side of the bread gently into the parsley to coat it. In a small bowl combine well the radish and the onion anddivide the mixture among the breadsquares. Roll up each herring strip into a coil and arrange the herring and the capers decoratively on the bread.
3. Make the smoked mackerel scanapes: Spread the bread with the butter and with a 2 inch scalloped cutter cut it into 12 rounds. In small bowl combine well the carrot, the lemon juice, the oil and salt and pepper to taste, divide the mixture among the bread rounds, and on it arrange decoratively the mackerel and the scallion green.
4. Make the smoked salmon scanapes: Whisk the sour cream, horseradish, dill, parsley and lemon juice together in a small bowl and season with salt and pepper. Spread horseradish cream on top of bread squares and top with salmon, trimmed match the bread squares, a thin slice of radish, and a dollop of roe. Garnish with dill and/or parsley sprigs and sprinkle with pepper.
5. Make the shrimp scanapes: Spread the bread with the butter, cut it into twelve 2 inch squares, and on it arrange decoratively the tomatoes, the olives and the shrimp. In a small bowl combine well the mayonnaise and the horseradish, dot the shrimp with the mixture and garnish it with the dill.
6. The canapes can be made 30 minutes in advance and kept covered and chilled. Arrange on a platter.
adapted from The Best of Gourmet, 1992