Norwegian Snitter

Like all Scandinavians, the Norwegians are very fond of open-faced sandwiches made with a wide variety of foods. Those eaten for supper are smaller and less elaborate than smorrebrod and are called snitter. They should be of a size that can be eaten with the fingers. Serve on a large plate accompanied by light beer and akvavit or snaps. These are but four possible suggestions.

1. Arrange slices of hard-cooked eggs, overlapping, on well-buttered white bread. Arrange anchovy fillets over them. Sprinkle with chopped parsley.
2. Combine diced cooked meat, beef or veal, mayonnaise, chopped pickle, a little mustard, salt, and pepper. Place a lettuce leaf on buttered dark bread. Top with some of the meat mixture. Garnish with a tomato slice.
3. Arrange tiny shelled and cooked shrimp, smoked salmon, herring, or any other kind of seafood on buttered pumpernickel. Sprinkle with lemon juice. Garnish with a thin slice of a cucumber and chopped fresh dill.
4. Spread Norwegian gjetost, brown goat’s cheese ( or another Norwegian cheese), or buttered white bread and garnish with a radish slice.