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