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1. Cut the bread into slices about 4 by 2 inches.
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2. Spread the butter thickly, leaving no bare edges-this helps to keep the topping in place as well as adding considerably to the taste.
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3. Place the slices of meat or other topping in position, folding them if possible to give the smorrebrod a little height.
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4. Add a garnish carefully chosen to give color and bring out the flavors.
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SOME EASY SUGGESTIONS ARE:
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Liver pate with gherkin and a beetroot twist.
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Eggs, hard-boiled and sliced, with sliced tomato.
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Ham with lettuce, scrambled eggs and cress.
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Pork luncheon meat, sweet pickle, cucumber.
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Salami with onion rings.
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Tongue with Russian salad and a tomato twist.
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Bacon, crisp-grilled, with scrambled eggs.
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Chopped pork, potato salad, watercress, sliced tomato.
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Chopped ham, hard-boiled egg and chives.
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GARNISHES CAN INCLUDE ANYTHING FROM THE SIMPLE SPRIG OF PARSLEY TO ONE OF THE FOLLOWING:
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1. Radish Roses: Leave about ˝ inch of green stalk. Cut the radish in sections down from the base towards the stalk. Leave in cold water until they open like flowers.
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2. Onion Rings: Cut the onion crosswise. Use the rings in graduated sizes or singly to enclose another garnish such as chopped egg or beetroot.
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3. Tomato Twists: Cut a firm tomato in slices across the center. Slit each piece through the center of the core, leaving a piece at the top holding the two halves together; turn the halves in opposite directions to make the twist. Use beetroot, lemon or cucumber similarly.
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4. Celery Curls: Cut very thin shreds lengthwise from a stalk of celery. Soak in cold or iced water until curled-about 1 hour.
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5. Red Pepper Julienne: Cut red or green peppers into very thin strips, cutting across the vegetable and removing any pith or seeds.
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6. Gherkin Fans: Use long thin gherkins and cut lengthwise into thin slices, but leave them joined at one end. Spread out the strips so that they overlap slightly, like a fan.
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7. Egg Strips: Allow 4 eggs to ˝ pint milk, well beaten, strained and seasoned; cook slowly until set over warm water, then leave till cold. Cut in strips for garnishing. As a quick alternative, scramble the eggs and press them lightly while cooling.
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8. Horseradish Salad: Grate fresh horseradish into whipped cream; flavor with lemon juice and a little sugar.
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9. Meat Jelly: Make aspic jelly by the usual method, adding a little meat extract and gravy browning for flavor and color.
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SNITTER:
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Danish open sandwiches made about half their usual size, so that they can be easily eaten with the fingers, are called snitter; they are admirable for buffet parties.
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