Thanks!
I have two batches of “regular” gravlax in the freezer, but will likely make more of the beet-tinged one, because it is so pretty for festive occasions! Now that I’m thinking about it, I’ll just get it done early. (Also, I keep resisting the urge to buy a slicer, maybe this time I’ll buckle 
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Apero breads are easy to make, eat, and travel with for sure. Great idea on swirling zhoug through – I might swap that with chimichurri and do it for the travel one (my aunt doesn’t like cilantro ). My local friend is facing her first holiday with a kid missing (youngest just started work, doesn’t have Friday off and has to work Saturday) and as he was my regular tester when he was younger, I am going to avoid anything he particularly loves so as not to make things worse for mom by reminder – no apero bread, no orange olive oil cake, no tuna spuma, and some more.
The puff pastry spirals are actually quite easy both to make and to transport , and timely as the puff is “seasonal” at the moment at TJs (but usually isn’t after, and even occasionally right before, Thanksgiving, go figure). Filling can range from no fuss to a little work – for eg sauce and cheese are low effort, kheema or curry beef (the kerala version, or the chinese/malaysian version) require making the filling in advance. But big hits, so it’s worth the effort – for some groups anyway 
