1. Layout 8 oz. of Smoked Salmon on a plate or tray.

2. Thinly slice a lemon and arrange on the platter around the salmon.

3. Finely dice a red onion and plate.

3. Now halve hard boil eggs and remove the yolks.

4. Run the whites through a coarse strainer over the platter and repeat with the yolks.

5. Plate the capers, Cream cheese, cocktail-size rye and pumpernickel bread.

6. Garnish with some herbs like parsley and dill.