Smorrebrod (denmark) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
8 large: Lettuce leaves,
6: Eggs, hard-cooked and cut into quarters
12: Shelled and deveined cooked small shrimp,
3 ounce: Each smoked salmon and smoked herring or whitefish, thinly
Sliced,
2 ounce: Each sliced boiled ham and rare roast beef,
2 ounce: Each Danish blue cheese and Danish hard cheese, cut into cubes
3 medium: Tomatoes, cut into wedges or sliced
3 small: Apples, cored, cut into wedges, and dipped in lemon juice
3 small: Oranges, peeled and sectioned
1/2 cup: Sliced onion,
24: Pimiento-stuffed green olives,
6: Dill pickles, cut lengthwise into quarters
1/3 cup: 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 ounce: Crispbread,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp