Boil two eggs by placing them into cold water, bring to a boil then turn off heat, leave in hot water for 15 minutes then peal and cut in half.
Slice baguette on bias and toast to make crostini’s.
Thinly Slice cucumber and red onion on mandolin and ruffly chop herbs.

How to arrange the platter:

Place the larger ingredients down first; crostini’s, cheese, salmon and eggs.
Then add the other toppings in small groupings; cucumbers, red onion, cut lemons, micro greens.
Season eggs with salt, cracked pepper, cayenne pepper and a little extra virgin olive oil.
Season micro greens with salt, cracked pepper and lemon juice.
Add chopped herbs on top of cheese and scatter caper berries in small groupings around the platter.