Smorgasbord from Fresh Midwest: Modern Recipes from the Heartland (page 175) by Maren Ellingboe King

  • lemons
  • roast beef
  • Show all ingredients...
  • Serves : 8-10

  • EYB Comments

    Can substitute watercress or arugula for sprouts, cold-smoked salmon or the "Gravlax" recipe on page 172 for lox, the "Flatbrød" recipe on page 89 for rye crackers, pumpernickel bread or the "Norwegian rye bread" recipe on page 88 for rye bread, and trout roe for salmon roe. Can use the "Refrigerator pickles" recipe on page 113 or the "Quick pickled shallots" recipe on page 39.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute watercress or arugula for sprouts, cold-smoked salmon or the "Gravlax" recipe on page 172 for lox, the "Flatbrød" recipe on page 89 for rye crackers, pumpernickel bread or the "Norwegian rye bread" recipe on page 88 for rye bread, and trout roe for salmon roe. Can use the "Refrigerator pickles" recipe on page 113 or the "Quick pickled shallots" recipe on page 39.

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