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