MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: More Smørrebrød
  Categories: Danish, Sandwiches, Ceideburg 2
       Yield: 1 servings
       1    Text Only
   The small Danish shrimps are extremely popular delicacies and most
   Danish housewives are virtual masters at peeling them, but it is slow
   work for the beginner.  At restaurants shrimps are always served
   peeled unless the customer specifically asks for unpeeled ones.
   Put a fresh leaf of lettuce on the buttered bread and top abundantly
   with cold boiled shrimps.
   Put a piece of fresh smoked salmon on buttered bread, and on top of
   that, diagonally across the bread, a strip of cold scrambled egg.
   Decorate with finely chopped green dill.
   LOBSTER SALAD:  (Hummersalat)
   Mix small pieces of cold but freshly cooked lobster and asparagus in
   mayonnaise seasoned with tarragon vinegar.  Put a lettuce leaf on each
   piece of buttered bread and spread with the mixture.  Garnish with an
   extra piece of lobster and one or two asparagus tips.  Serve
   SMOKED EEL AND SCRAMBLED EGG:  (Roget aal og Roraeg)
   Cut smoked eel in 2-inch pieces.  Remove skin and back bone.  Put
   enough pieces of eel on a piece of buttered bread to cover it
   completely. Top with slices of cold scrambled egg and sprinkle with
   FRIED ROE:  (Ristet Torskerogn)
   Put boiled cod roe under pressure until cold and cut in 1/2 inch
   slices with a sharp knife.  Fry the slices in plenty of butter, place
   on buttered bread with a lemon slice on top.  Cut the lemon slice
   half way and twist so it will stand upright.
   FRIED FISH FILLETS:  (Stegt Fiskefilet)
   As the fried fish fillet (of plaice or sole) should be served warm,
   do not place it on the bread as this would melt the butter. Serve
   buttered bread on a separate plate.  Serve with Tartar sauce.
   HERRING SALAD:  (Sildesalat)
   Cooked meat Cold potatoes Red beets 1 sliced onion Salted and smoked
   or pickled herring Sour mustard Flour Butter
   Place the the meat, potatoes, red beets, onion and well soaked
   herring on a chopping board together with the mustard and dice until
   the whole thing has become a mushy mass.  If it is too dry and won't
   stick together add a little vinegar from the red beets, and flavor
   with sugar.
   This procedure makes the “fine herring salad” usually made by the
   Danish housewife for everyday use.  But you can make the salad coarse
   too by cutting (instead of dicing) the different ingredients in a
   long narrow strips and blending them with a thick sauce, made of 2
   tablespoons butter and 4 cups flour cooked together and diluted with
   water or stock.  Flavor the sauce with vinegar from the red beets,
   sugar and mustard to taste, and, if necessary, add a few drops of
   coloring until you get a beautiful red shade.
   Spread the bread with the herring salad and decorate with slices of
   hard boiled egg, if you don't prefer topping it with a fried egg.
   From “Danish Cookery” by Suzanne, Andr. Fred. Host & Son, Copenhagen,
   Posted by Stephen Ceideberg; March 9 1993.