A typical Norwegian smorgasbord might include:
- Hard-boiled eggs, decorated with anchovy fillet or smoked cod roe caviar- Norwegian sardines in tomato sauce or in oil
- Herring tidbit in various sauces
- Liver pate
- Norwegian faarepolse (mutton sausage), sliced very thin
- Danish cervelat or salami
- Spareribs, rubbed with salt and pepper, baked in 325 degree oven, served cold, cut into single ribs
- Cooked beef tongue, sliced
- Bite-size Norwegian meatballs, served warm in chafing dish
- Medister sausage (bratwurst or weisswurst will do) sliced, lightly browned, served warm
- Salad of grated, raw carrots, apples and tiny peas - used as filling in a rolled slice of cold, cooked ham or served on small rounds of French bread
- Norwegian crabmeat and shrimp
- Cheese assortment: goat cheese, Nokkelost, Gouda, Jarlsberg, Normanna
- Condiments: pickled beets, sweet pickles, Dijon-type mustard
- Breads: Norwegian or Swedish rye-crisps, rye bread without caraway, French or Vienna bread
- Small, boiled white potatoes, sprinkled with chopped parsley, served hot (an excellent accompaniment to pickled herring)