Usually I do a smoked salmon terrine, made with layers of plaice ans salmon mousse and finished with gravelax. Easy to freeze and cover with the gravelax in the morning. Looks amazing and tastes devine.
But done it 3 years in a row now need a change. What can I do on the same par? Prefer fish/veg as starter.
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Food/recipes
Christmas day starter - cold, prepared & elaberate
20 replies
bacon · 09/12/2010 11:56
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