Burns night starters?

[DelGirl]

I've googled various sites but can't come up with a starter for Burns night. I can't do salmon as only 2 out of 6 like it, same goes for fish in general.

I thought of cock-a-leekie soup but with haggis etc to follow then cranachan (sp) thought it would be too much,. So, your recipes for something light and maybe nibbly to start please? Am I asking too much? Did think of going for smoked salmon then doing something completely different for the peasants lol but I want to make it easy.

tia

Just give small portions of the soup, or an all veg soup as an alternative if you prefer. Or, if you want smoked salmon, make a couple of blinis each and give cream cheese to the non-fish eaters. You're right thatyou don't want anything too overwhelming to fill them up before luscious haggis.

How about a lentil or potato soup? Not too filling.

If we have anything to start it would definitely be smoked salmon. Let the peasants eat salad .

But what with haggis and pud I agree you don't need anything much.

thanks all. I think i like the idea of blinis so I may go with that simple as, lol

Scotch broth perhaps?

Oatcakes and smoked salmon pate and another non fish pate?

Cullen Skink
This is a really easy traditional Scottish soup with a rich, creamy flavour.

Ingredients
Large (approx 2lb) smoked, un-dyed haddock
Large onion, finely chopped
2 large potatoes, cooked and mashed
2 pints milk
1 bay leaf
Handful of flat leaf parsley, chopped
Knob of butter

Method

1. Bring the milk to a gentle boil and poach the haddock for three minutes along with the bay leaf and finely chopped parsley stalks (save the leaves for later on). Turn off the heat and leave for 5 - 10 minutes, then remove the fish and set aside.
2. In a large pan gently soften the onion in the butter for a few minutes.
3. Add the warmed milk to the onions and add the mashed potato. Cook gently.
4. Flake the haddock into bite size chunks making sure you remove all bones and any skin. Add to the soup along with the parsley and cook for a further 5 minutes. Season as required, though it?s worth remembering that the smoked fish adds a lot of salt to the dish.

Smoked salmon or cheeses and oatcakes?