Title: Smorrebrod (denmark)
 Categories: Seafood, Cheese/eggs, Ethnic
      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 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
 
  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.