Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 lg Lettuce leaves -wedges, and dipped in lemon
6 Eggs, hard-cooked and cut -juice
-into quarters 3 sm Oranges, peeled and
12 Shelled and deveined cooked -sectioned
-small shrimp 1/2 c Sliced onion
3 oz Each smoked salmon and 24 Pimiento-stuffed green
-smoked herring or -olives
-whitefish, thinly 6 Dill pickles, cut lengthwise
Sliced -into quarters
2 oz Each sliced boiled ham and 1/3 c Plus 2 teaspoons each
-rare roast beef -mayonnaise, prepared
2 oz Each Danish blue cheese and -mustard, prepared
-Danish hard cheese, cut Horseradish, and seafood
-into cubes -cocktail sauce
3 md Tomatoes, cut into wedges or 12 Thin slices rye bread (1/2
-sliced -ounce each)
3 sm Apples, cored, cut into 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.

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