SMØRREBRØD

Ingredients

• •8 lg Lettuce leaves
• •6 Eggs, hard-cooked and cut
• •-into quarters
• •12 Shelled and deveined cooked
• •-small shrimp
• •3 oz Each smoked salmon and
• •-smoked herring or
• •-whitefish, thinly
• •Sliced
• •2 oz Each sliced boiled ham and
• •-rare roast beef
• •2 oz Each Danish blue cheese and
• •-Danish hard cheese, cut
• •-into cubes
• •3 md Tomatoes, cut into wedges or
• •-sliced
• •3 sm Apples, cored, cut into
• •-wedges, and dipped in lemon
• •-juice
• •3 sm Oranges, peeled and
• •-sectioned
• •1/2 c Sliced onion
• •24 Pimiento-stuffed green
• •-olives
• •6 Dill pickles, cut lengthwise
• •-into quarters
• •1/3 c Plus 2 teaspoons each
• •-mayonnaise, prepared
• •-mustard, prepared
• •Horseradish, and seafood
• •-cocktail sauce
• •12 Thin slices rye bread (1/2
• •-ounce each)
• •4 1/2 oz Crispbread

Directions

1. 1Line 2 large wooden serving boards or 2 trays with 4 lettuce leaves each.
2. 2On each board (or tray) decoratively arrange 12 egg quarters, 6 shrimp, 1 1/2 ounces each salmon, and herring (or whitefish), 1
3. 3ounce each ham, roast beef, and cheeses, half each of the tomatoes and fruits, 1/4 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.
4. 4Serve bread slices and crispbread in napkin-lined basket.