Smorrebrod (denmark)

12 servings

Ingredients

Quantity	Measure	Ingredient
8	larges	Lettuce leaves
6		Eggs, hard-cooked and cut into quarters
12		Shelled and deveined cooked small shrimp
3	ounces	Each smoked salmon and smoked herring or whitefish, thinly
		Sliced
2	ounces	Each sliced boiled ham and rare roast beef
2	ounces	Each Danish blue cheese and Danish hard cheese, cut into cubes
3	mediums	Tomatoes, cut into wedges or sliced
3	smalls	Apples, cored, cut into wedges, and dipped in lemon juice
3	smalls	Oranges, peeled and sectioned
½	cup	Sliced onion
24		Pimiento-stuffed green olives
6		Dill pickles, cut lengthwise into quarters
⅓	cup	Plus 2 teaspoons each mayonnaise, prepared mustard, prepared
		Horseradish, and seafood cocktail sauce
12		Thin slices rye bread (1/2 ounce each)
4½	ounce	Crispbread

Directions

Line 2 large wooden serving boards or 2 trays with 4 lettuce leaves each. On each board (or tray) decoratively arrange 12 egg quarters, 6 shrimp, 1½ ounces each salmon, and herring (or whitefish), 1 ounce each ham, roast beef, and cheeses, half each of the tomatoes and fruits, ¼ cup onion slices, 12 olives, and 12 pickle spears. Spoon mayonnaise, mustard, horseradish, and cocktail sauce into individual serving dishes and set out near serving boards. Serve bread slices and crispbread in napkin-lined basket. Makes 12 servings.