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Title: Smorrebrod (Denmark)
Categories: Seafood Egg Danish
Yield: 12 Servings

8lgLettuce leaves
6 Eggs, hard-cooked and cut into quarters
12 Shelled and deveined cooked small shrimp
3ozEach smoked salmon and smoked herring or whitefish, thinly
2ozEach sliced boiled ham and rare roast beef
2ozEach Danish blue cheese and Danish hard cheese, cut into cub
3mdTomatoes, cut into wedges or sliced
3smApples, cored, cut into wedges, and dipped in lemon juice
3smOranges, peeled and sectioned
1/2cSliced onion
24 Pimiento-stuffed green olives
6 Dill pickles, cut lengthwise into quarters
1/3cPlus 2 teaspoons each mayonnaise, prepared mustard, prepared
  Horseradish, and seafood cocktail sauce
12 Thin slices rye bread (1/2 ounce each)
4 1/2ozCrispbread

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, 1 1/2 ounces each salmon, and herring (or whitefish), 1 ounce 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. Serve bread slices and crispbread in napkin-lined basket. Makes 12 servings.