I'm kind of assuming you are looking for a starter to preface the big turkey main course (it being somewhat similar to what we would have for Christmas Lunch)?
If this is so, you need something flashy, but lightweight. I generally do something based around smoked salmon. Usually, if I can get it ready made I serve Gravad Lax (a very sweetly cured smoked salmon with dill) along with a leafy green salad (I like pretty leaves like radicchio and frisee), and a dill cream dressing. This will work with any nice smoked salmon.
200 ml tub of creme fraiche 2 tbsp of freshly grated horseradish or from a jar. handful of roughly chopped dill weed juice of a lemon.
Mix thoroughly.
To serve:
arrange the salad leaves artistically around the plate, with a couple of slices of the smoked salmon at the centre, drizzle with the dressing.
Can't find a good smoked salmon and REALLY want to impress?
Buy some ready made blinis, warm under grill, spread with good butter, top with salmon caviare (about a 20th of the price of the real thing, but still nice) and serve with lemon wedges. 2 - 3 blinis per person, and a tiny jar of the "caviare" will serve about six.
If the idea of fishy things makes you go, "Ugh!" try this it serves four:
Warm winter salad, using 2 heads of chicory, home made croutons, walnuts (shelled), watercress leaves, crumbled Roquefort cheese (about three ounces), thinly sliced peeled conference pears.
Olive oil, a finely chopped clove of garlic, and some sherry vinegar.
Cook the croutons in some olive oil and the garlic, then shred half the chicory and add to the oil after removing the croutons. Add the walnuts cook for about five mins and add the sherry vinegar. Arrange the raw chicory leaves and watercress on plates.Spoon over the cooked leaves and stuff. Add the pear slices, and crumble over the cheese. Top with the croutons.
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ninetydegrees
no subject
on 2005-11-22 06:05 pm (UTC)I'm kind of assuming you are looking for a starter to preface the big turkey main course (it being somewhat similar to what we would have for Christmas Lunch)?
If this is so, you need something flashy, but lightweight. I generally do something based around smoked salmon. Usually, if I can get it ready made I serve Gravad Lax (a very sweetly cured smoked salmon with dill) along with a leafy green salad (I like pretty leaves like radicchio and frisee), and a dill cream dressing. This will work with any nice smoked salmon.
200 ml tub of creme fraiche
2 tbsp of freshly grated horseradish or from a jar.
handful of roughly chopped dill weed
juice of a lemon.
Mix thoroughly.
To serve:
arrange the salad leaves artistically around the plate, with a couple of slices of the smoked salmon at the centre, drizzle with the dressing.
Can't find a good smoked salmon and REALLY want to impress?
Buy some ready made blinis, warm under grill, spread with good butter, top with salmon caviare (about a 20th of the price of the real thing, but still nice) and serve with lemon wedges. 2 - 3 blinis per person, and a tiny jar of the "caviare" will serve about six.
If the idea of fishy things makes you go, "Ugh!" try this it serves four:
Warm winter salad, using 2 heads of chicory, home made croutons, walnuts (shelled), watercress leaves, crumbled Roquefort cheese (about three ounces), thinly sliced peeled conference pears.
Olive oil, a finely chopped clove of garlic, and some sherry vinegar.
Cook the croutons in some olive oil and the garlic, then shred half the chicory and add to the oil after removing the croutons. Add the walnuts cook for about five mins and add the sherry vinegar. Arrange the raw chicory leaves and watercress on plates.Spoon over the cooked leaves and stuff. Add the pear slices, and crumble over the cheese. Top with the croutons.
I hope this is some inspiration.