Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      large         lettuce leaves
   6                    eggs -- hard-cooked and cut
                        quarters
  12                    shelled and deveined cooked -- small shrimp
   3      ounces        each smoked salmon and -- smoked herring or
                        thinly
                        sliced
   2      ounces        each sliced boiled ham and -- rare roast beef
   2      ounces        each Danish blue cheese and -- Danish hard cheese,
                        cubes
   3      medium        tomatoes -- cut into wedges or
   3      small         apples -- cored, cut into
                        and dipped in lemon -- juice
   3      small         oranges -- peeled and
     1/2  cup           sliced onion
  24                    pimiento-stuffed green -- olives
   6                    dill pickles -- cut lengthwise
                        quarters
     1/3  cup           plus 2 teaspoons each -- mayonnaise,
                        -- prepared
                        prepared
                        horseradish -- and seafood
                        sauce
  12      thin slices   rye bread -- (1/2, ounce each)
   4 1/2  ounces        crisp bread

Preparation:

Line 2 large wooden serving boards or 2 trays with 4 lettuce leaves each. On each board (or tray) decoratively arrange 12 egg quarters, 6 shrimp, 1 1/2 ounces each salmon, and herring (or whitefish), 1 ounce each ham, roast beef, and cheeses, half each of the tomatoes and fruits, 1/4 cup onion slices, 12 olives, and 12 pickle spears. Spoon mayonnaise, mustard, horseradish, and cocktail sauce into individual serving dishes and set out near serving boards. Serve bread slices and crisp bread in napkin-lined basket.