Make beetroot salmon gravlax.  Grate 2-4 beets, zest an orange and crush 1 tablespoon coriander seeds and place in a large bowl.  Add ¾ cup sugar, ½ cup coarse kosher salt and 2 tablespoons rum.  Coat 1 pound of raw salmon fillet with skin with the mixture and wrap tightly.  Keep in fridge for 2-5 days to cure. Remove marinade, slice and serve. 

Mix cream cheese with chipped sun-dried tomatoes and fresh mint leaves. 

Mix feat cubes with chopped olives, fresh dill, and chopped chili peppers. 

Assemble platter with fresh bagels.  Cheese spreads in bowls.  Sliced gravalax.  Fresh grapes.  Sliced avocado.  Sliced cucumbers. Fresh herbs. Pickled red onion.  Capers.  Pesto.  Halved cherry tomatoes.  Olives, sun-dried tomatoes, lemon slices, etc.