Smoked Salmon Board

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1/4 cup Fried Capers, recipe follows

One 16-ounce jar cornichons, drained

1 jalapeño, thinly sliced

1/2 red onion, thinly sliced

8 ounces (about 1/2 box) matzo crackers, broken into squares or rectangles

1/2 cup Herb Cream Cheese, recipe follows

1/2 cup Garlic-Lemon Cream Cheese, recipe follows

4 ounces hot-smoked salmon

4 ounces sliced lox or cold-smoked salmon

1 English cucumber

1 lemon, cut into wedges

1/3 cup dill sprigs

Fried Capers:

Olive oil, for frying

One 3.5-ounce jar capers in brine, well drained and patted dry

Herb Cream Cheese:

4 ounces cream cheese, at room temperature

2 teaspoon chopped fresh dill

2 teaspoons chopped fresh parsley

Pinch kosher salt

Garlic-Lemon Cream Cheese:

4 ounces cream cheese, at room temperature

1 teaspoon fresh lemon juice

1 clove garlic, grated

Pinch kosher salt

Freshly ground black pepper