MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Smørrebrod (Denmark)
Categories: Breads, Seafood, Citrus, Cheese, Fruits
Yield: 12 Servings
8 lg Lettuce leaves
6 lg Eggs; hard-cooked; cut in
- quarters
12 sm Cooked shrimp; shelled,
- deveined
3 oz Smoked salmon; thin sliced
3 oz Smoked herring or whitefish;
- thin sliced
2 oz Boiled ham; sliced
2 oz Rare roast beef; sliced
2 oz Danish blue cheese; in cubes
2 oz Danish hard cheese; in cubes
3 md Tomatoes; cut in wedges or
- sliced
3 sm Apples; cored, in wedges,
- dipped in lemon juice
3 sm Oranges; peeled, sectioned
1/2 c Onion; sliced
24 Pimiento-stuffed green
- olives
6 Dill pickles; cut lengthwise
- in quarters
1/3 c Mayonnaise
2 ts Prepared mustard
2 ts Prepared horseradish
2 ts Seafood cocktail sauce
12 sl Rye bread; thin slices,
- 1/2 oz ea
4 1/2 oz Crispbread *
* Crispbread traditionally consists of wholemeal rye
flour, salt, and water. It is a flat and dry type of bread
or cracker.
Crispbreads are light and keep fresh for a very long time.
Crispbread is a staple food and was for a long time
considered a poor man's diet.
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.
From:
http://www.recipelink.com
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