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.
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