Preparation / Directions:
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.