Smorrebrod (denmark)

Yield: 12 servings

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

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.

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