Trim the crust off the slices of bread and cut each slice into four squares. Set aside. Heat a pan over medium heat with the butter. Once melted, toast the bread on each side until lightly golden brown. I did not toast the bread in the photo to stay true to the scene but it's so much better lightly toasted!

Spread the fig jam on the bread and top with the prosciutto. Hold the sandwich together with a toothpick.

Find the recipe for blinis in the recipe notes below.

While the blinis are still warm, top each with creme fraiche and a slice of smoked salmon. Garnish with dill.

Trim the crust off the slices of bread and cut each slice into four squares. Set aside. Heat a pan over medium heat with the butter. Once melted, toast the bread on each side until lightly golden brown.

Sandwich each piece of toast with a slice of provolone and salami. Top with an olive and hold it together with a toothpick.

Preheat the oven o 400F. Line a baking pan with a piece of parchment and set aside. Dry the sausages with a paper towel and set aside.

Place the puff pastry on a lightly floured surface. Cut out 1/2 inch wide strips then cut it down to 4" long rectangles. Trim the edges to create a triangle. Wrap the sausages and then place them seam side down on the baking tray. Bake at 400F for 15 minutes or until golden brown.

Preheat the oven to 425F. Line a baking sheet with parchment and set aside.

Pat the shrimp dry on a paper towel. Toss the shrimp in the seasoning and set aside. Place the puff pastry on a lightly floured surface. Cut out 1/2" strips and wrap the shrimp from one end to another with it slightly overlapping each other. Place the wrapped shrimp on the prepared baking sheet and bake for 15 minutes or until golden brown.

In a saute pan over medium heat, melt 2 tbsp of the butter and add the shallots. Cook for 3 minutes. Add the liver, thyme, and port wine. Cook for 5 minutes on high heat.

Transfer the livers to the food processor with the cream and rest of the butter. Blend until smooth. Transfer the mixture to a glass jar or bowl. Cover with plastic wrap and refrigerate until firm.

Heat a pan over medium heat with the second amount of butter. Once melted, toast the bread on both sizes until lightly golden brown. To make the pate look like how it did in the scene, put the pate in a piping bag and pipe it onto the toasted pieces of bread.

Place the beet in a pot of water over medium high heat. Bring to a boil and cook until a knife is easily inserted. Drain and let it cool until to handle. At this point, the skin should be easily removed by a rubbing motion. Dice the beet in 1/2" size squares.

In a bowl, mix together the oil, lemon, dijon mustard, and honey. Toss the beets in the dressing and season with salt and pepper to taste. Crumble the goat cheese on each cracker and top with the beets.

Place the cheese in the enter of each salami. Wrap the salami and top with two slices of red bell pepper. Keep it together with a toothpick.