8 lg Lettuce leaves

      6    Eggs, hard-cooked and cut

           -into quarters
     12    Shelled and deveined cooked

           -small shrimp
      3 oz Each smoked salmon and

           -smoked herring or
           -whitefish, thinly
           Sliced
      2 oz Each sliced boiled ham and

           -rare roast beef
      2 oz Each Danish blue cheese and

           -Danish hard cheese, cut
           -into cubes
      3 md Tomatoes, cut into wedges or

           -sliced
      3 sm Apples, cored, cut into

           -wedges, and dipped in lemon
           -juice
      3 sm Oranges, peeled and

           -sectioned
    1/2 c  Sliced onion

     24    Pimiento-stuffed green

           -olives
      6    Dill pickles, cut lengthwise

           -into quarters
    1/3 c  Plus 2 teaspoons each

           -mayonnaise, prepared
           -mustard, prepared
           Horseradish, and seafood
           -cocktail sauce
     12    Thin slices rye bread (1/2

           -ounce each)
  4 1/2 oz Crispbread

  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 crispbread in napkin-lined
  basket. Makes 12 servings.