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1
Peel beet, then cut into very thin slices (not paper-thin) with slicer.
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2
Cut slices into 1/8-inch-wide strips with a knife.
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3
Heat 1 inch oil in a 2- to 2 1/2-quart heavy saucepan until thermometer registers 320F Fry beet strips in 4 batches, stirring frequently, until frizzled, about 1 1/2 minutes per batch.
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4
(Strips will brighten slightly.)
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5
Transfer beets with a slotted spoon to paper towels to drain.
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6
(Beets will crisp as they cool.)
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7
Return oil to 320F between batches.
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8
Pulse caraway seeds in grinder until finely ground.
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9
Transfer to a small bowl, then stir together with butter and salt.
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10
Mince together salmon and onion.
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11
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.
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12
Cut slices in half, then cut each half crosswise into 3 pieces.
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13
(If using crackers, cut crosswise with a large sharp knife to make a total of 24 equal pieces.)
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14
Sprinkle with chives (if using) and frizzled beets.
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15
NOTE: Frizzled beets can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
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16
Recrisp up to 2 hours ahead on a baking sheet in a 300F oven 3 to 5 minutes.
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17
If beets are not crisp once cooled, return to oven briefly.
