Smorrebrod (Denmark)

• 8 large lettuce leaves
• 6 large eggs hard-cooked and cut into quarters
• 12 each shrimp shelled and deveined cooked
• 3 ounces smoked salmon thinly sliced, *
• 2 ounces boiled ham sliced
• 2 ounces roast beef rare
• 2 ounces blue 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 onions sliced
• 24 each pimento stuffed green olives
• 6 each pickles, dill cut lengthwise into quarters
• 13 cup mayonnaise
• 13 cup prepared mustard
• 13 cup horseradish
• 13 cup seafood cocktail sauce
• 2 teaspoons mayonnaise
• 2 teaspoons prepared mustard
• 2 teaspoons horseradish
• 2 teaspoons seafood cocktail sauce
• 12 slices rye bread
• 4 1/2 ounces bread crisp

1. Line 2 large wooden serving boards or 2 trays with 4 lettuce leaves each.
2. On each board (or tray) decoratively arrange 12 egg quarters, 6 shrimp, 1 1/2 ounces each salmon, 1 ounce each ham, roast beef, and cheeses, half each of the tomatoes and fruits, 1/4 cup onion slices, 12 olives, and 12 pickles.

lettuce leaves, eggs, shrimp, salmon, beef rare, blue cheese, tomatoes, apples, oranges, onions, pimento stuffed green olives, pickles, mayonnaise, mustard, horseradish, cocktail sauce, mayonnaise, mustard, horseradish, cocktail sauce, bread, bread crisp

Taken from recipeland.com/recipe/v/smorrebrod-denmark-42927 (may not work)