I need a recipe for a starter with smoked salmon?

It is for a dinner party for 8 peopleI need a recipe for a starter with smoked salmon?
Canape recipe with smoked salmon:





Mini toasted bread, for canapes


Cream cheese, like Philadelphia


Chives for decoration





Simple and original





Also smoked salmon with mustard works pretty well.





Enjoy!!I need a recipe for a starter with smoked salmon?
This one is beautiful:





Cured salmon with sweet citrus asparagus and dill hollandaise


by Gary Rhodes


from Great British Menu





Serves 4


Preparation time overnight


Cooking time 10 to 30 mins





Ingredients


For the cured salmon


450g/1lb salmon fillet (preferably middle-cut), pin bones removed


25g/1oz coarse sea salt


25g/1oz caster sugar


1 tsp crushed white peppercorns


1 lemon, zest only





For the sweet citrus dressing (makes approximately 150ml/5fl oz)


50g/2oz caster sugar


50ml/2fl oz water


2 lemons, juice only


1 strip lemon zest


1 star anise


1 stalk lemongrass, finely chopped


150ml/5fl oz olive oil


salt and freshly ground black pepper





For the dill hollandaise


6 tsp white wine vinegar


2 tsp caster sugar


175g/6oz unsalted butter


2 free-range egg yolks


1 lemon, juice only


2 tsp Dijon mustard


2 tbsp freshly chopped dill


salt and freshly ground black pepper





For the asparagus


8 asparagus spears, peeled


handful watercress sprigs


salt and freshly ground black pepper








Method


1. Lay the salmon fillet skin-side down on a large sheet of cling film. Stir together the salt, sugar, pepper and lemon zest until well combined. Spread the mix on top of the fillet before wrapping in the cling film.





2. Lay the salmon on a tray, salted side up, placing another tray on top carrying a weight roughly equal to that of the salmon. The fish can now be refrigerated for 24 hours to complete the curing process, the salt and sugar mix dissolving into the fillet, leaving a 'cooked' finish.





3. For the dressing, boil together the sugar and water. Once the sugar has dissolved, add the lemon juice and zest, star anise and lemongrass. Simmer the syrup for several minutes. Remove from the heat and leave to infuse for several hours before straining. Once strained, whisk the olive oil into the liquid and season with salt and freshly ground black pepper.





4. To make the hollandaise, rapidly simmer together the white wine vinegar and caster sugar, allowing the quantity to reduce in volume by half before removing from the hob.





5. Melt the butter in a saucepan and simmer for two minutes. Remove from the heat and leave to cool until warm. Alternatively, place the butter in a bowl, cover and microwave just until melted. The butter will now have separated, leaving all the milky white solids in the base of the pan and the clear clarified butter on top.





6. Place the egg yolks, lemon juice and 2 tbsp of water in a blender and blend briefly to combine. While blending, slowly ladle in just the warm clear butter until it is all incorporated to a thick, creamy consistency.





7. Whisk the reduced vinegar, mustard and chopped dill into the hollandaise, seasoning with salt and freshly ground black pepper. This sauce must be kept just warm before serving.





8. Plunge the asparagus into boiling salted water until just tender before refreshing quickly in iced water. Cut each spear into 4-5 pieces.





9. To serve, simply unwrap the salmon, wiping clear of any lemon zest before dividing into twelve slices.





10. Place 3 slices of salmon on each plate. Season the asparagus and watercress with salt and freshly ground black pepper, along with a few spoonfuls of the sweet citrus dressing. Neatly arrange the salad with the salmon, offering a small dish of dill hollandaise with each.
Do what other people said and make canapes... but if you want to be fancy, use blinis instead of bread.
You can make canapes (little crackers or pieces of bread, with a little butter, small slice of salmon, lemon, pepper, caviar if you can afford it, a leaf of parsley)
Chocolate Fondue Three Ways


Recipe Courtesy of Emeril Lagasse








Recipe Summary


Prep Time: 20 minutes


Yield: 12 servings


User Rating: No Rating








3 pounds high quality chocolate, finely chopped


2 1/4 cups heavy cream


Splash of Creme de Mint


Splash of Nocello


Splash of Grand Marnier


Garnishes:


Pound cake, cut into bite-size pieces


Shortbread cookies


Biscotti


Coconut macaroons


Large strawberries with stems


Bananas


Place 1 pound of chocolate in its own fondue pot. Turn the pot setting to medium or 5. In a saucepan, heat the cream. When the cream comes to a simmer, remove from the heat and pour 1/3 over each pot of chocolate. Whisk each pot until smooth. Splash a different liquor into each pot and whisk until smooth. Serve the fondues with the various garnishes.
smoked salmon tar tare





chop smoked salmon


chopped chives


cream cheese


diced peeled tomatoes


diced cucumber





mix all with enough cream cheese to bind and salt and pepper line small individual molds with cling film place mix inside chill remove before you want to serve them





you can serve with a few small lettuce leaves fresh french bread





and lemon and olive mixed for a dressing with some more chopped chives in it
Alder Plank Smoked Salmon


This smoked salmon derives its flavor from Alder wood planks





INGREDIENTS:





* brine


* 1 (3 pound) salmon fillet


* freshly ground black pepper to taste


* 1/8 cup packed brown sugar


* 1/2 teaspoon salt


* 1 tablespoon water





DIRECTIONS:





1. Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating.


2. Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C).


3. Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper.


4. Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.)


5. During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon.





Prep Time: 15 Minutes


Cook Time: 6 Hours


Ready In: 10 Hours 15 Minutes


Servings: 10
salad plus bits of smoked salmon