Dress the pickled eggs

• Place the pickled eggs in a bowl and add the pickled onions.
• Sprinkle with the dill pickle seasoning and toss to coat.

Prepare the tinned oysters

• Open the tin of smoked spiny oysters and drain lightly.
• Season with the black lava salt.

Set up the dips

• Spoon the pickle pepper sauce and the French onion dip into small compartments.
• Add the creamy dill mustard and the habanero honey hot sauce alongside.

Dress the tomato

• Cut the tomato into wedges.
• Drizzle with the balsamic glaze, sprinkle with garlic salt and serve with the blue cheese.

Assemble the snack plate

• Arrange the pickled eggs, oysters, truffle chips, pork liver confit, cornichons, pickled garlic olives and pepperoncini in the compartments.
• Serve immediately with the dips and sauces.