smoked salmon starter

[BlingLoving]

I am doing a smoke salmon starter for Christmas and originally had planned to do it very simply - some lovely slices of salmon, a few slices of avocado, some lemon, some capers, good bread...

but I realised suddenly that all needs to be plated up immediately before and it's a bit of a hassle when you're feeding 10 people and are trying to get the main course on at the same time.

So how do I do something interesting, beyond just a salmon pate? I do have a nice recipe that I thought I could try, with a few pieces of salmon on top and the avo still on the side? Will that still be nice?

Advice appreciated.

I made this yesterday for lunch and it was lovely.

It was originally from Nigella Christmas adapted a little bit.

Miked together some philadelphia and horseradish, then spread it on top of ryvita, topped with smoked salmon, then a tiny tangle of pickled red cabbage on top.

It was gorgeous.

For a started you could use triangles of rye bread, and in the orginal recipe it had sprigs of dill on the top, which made it look lovely and nordic.

You could cut the rye bread and put the philadelphia and smoked salmon on, store in a cold plaxce and at the last minute put on the red cabbage and dill.

starter

Or - do a self assembly thing.

Put sliced bread, smoked salmon, dish of capers, wedges of lemon on plates, add a bowl of leaves and let people help themse;ves.

You are right, the last thing you need is a load of fiddly assembly prior to the main event.

Yes Getorf i always use the long slim fish plate for this and do it early, put in fridge then no probs.!

Getorf is right.

I'd lose the avocado because it's a bore to peel and slice and discolours if left hanging around