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)
• Special equipment: an adjustable-blade slicer; a deep-fat thermometer; an electric coffee/spice grinder

Instructions

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. 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.