Plan the four sections

• Divide the platter into four zones: crunchy snacks, seafood and deli meats, olives, cheese and vegetables, and a sweet treat.
• Keep the sections separate so the antipasti are not all grouped together.

Fill the crunchy section

• Arrange the truffle chips, artisan crackers and breadsticks.
• Add the fried onions and pickles for extra crunch.

Add the seafood and deli meats

• Roll the salami and gravlax salmon into small folds.
• Place the smoked mussels and dolmades in their own spots.
• Spoon the smoked salmon dip into a small bowl on the board.

Build the cheese and vegetable section

• Set out the Brie, truffle cheese and cream cheese.
• Add the olives, pepperoncini, jalapeño and sweet potato salad.
• Slice the cucumber and red onion, then dress them with balsamic vinegar and shaved Parmesan.
• Finish with radish slices and a drizzle of hot honey over the cheese.

Prepare the eggs

• Halve the hard-boiled eggs and top each with a little caviar.
• Season with black pepper and place next to the cream cheese.

Add the sweet treat and garnish

• Place the halved figs with pieces of raw honeycomb.
• Add the cherries, edible flowers and a spoonful of sauerkraut kimchi.
• Jazz up the board and serve.