We've decided to serve some citrus cured salmon as a starter for a
dinner party. You know th sort of thing, ... take a side of raw salmon,
add loads of salt, some sugar, vodka, and gareted zest of limes,
lemons, oranges etc. It will then be sliced 'wafer thin' like smoked
salmon (or 'lox' as I think you call it across the pond).

The question is how should we serve it? Just a few slices on a plate
seems a bit naked. We can / will garnish it with perhaps some citrus
segments or peppery rocket (I think you call that arugula), but it
needs a bit of 'blotting paper' on the side to soak up the champagne
they have all been drinking. Pumpernickel is one idea, except it's
pretty nasty stuff, a blini pancake is another. Suggestions please?

James

> wrote in message
ps.com...
> We've decided to serve some citrus cured salmon as a starter for a
> dinner party. You know th sort of thing, ... take a side of raw salmon,
> add loads of salt, some sugar, vodka, and gareted zest of limes,
> lemons, oranges etc. It will then be sliced 'wafer thin' like smoked
> salmon (or 'lox' as I think you call it across the pond).
>
> The question is how should we serve it? Just a few slices on a plate
> seems a bit naked. We can / will garnish it with perhaps some citrus
> segments or peppery rocket (I think you call that arugula), but it
> needs a bit of 'blotting paper' on the side to soak up the champagne
> they have all been drinking. Pumpernickel is one idea, except it's
> pretty nasty stuff, a blini pancake is another. Suggestions please?
>
> James


Use a sprig of dill as a garnish as well as very thin slice of lemon. A slice
or 2 of Cocktail rye bread and a small dollop of:

Mix

8 Oz. Cream cheese (any kind soft, regular, whipped)
3 T Minced red onion
3 T Minced capers
2 t Minced fresh dill (or to taste)

Use the spread as a base on rye bread or crackers and top with lox or any
other smoked fish.

Dimitri