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Cut the crusts off of the sliced white bread. Please note that you can use the crust to make croutons or breadcrumbs.
Mix up the salmon mixture and refrigerate.
Make up the egg salad and refrigerate.
Assemble 4 slices onto a large square dish.
Take salmon mixture and egg salad out of the fridge.
Spread some of the yogurt/cream cheese mixture all over the bread slices and sprinkle with some of the chopped chives.
Take the salmon mixture and spread it on top of the yogurt/cream cheese layer, and place four more slices of the bread on top.
Again, spread the yogurt/cream cheese mixture, and sprinkle some chopped chives. Take the eggs salad and spread it on top creating the second layer.
Add the last four slices of bread, spread the last of the yogurt/cream cheese mixture and decorate the top with the radish rounds, pea shoot greens, salmon rosettes, carrots rolls, chopped chives, and strands.
You can follow what we did as you can see in the pictures, or use your own creativity and make it your own. Refrigerate.
Ready to serve.