If you are new to my blog, please read my welcome note first.
I admit it, I like the good life...nothing ostentatious, but nonetheless delicately refined...so in that sense am a disgusting bourgeois woman...
Even in times of trouble and tight budgets, allow yourselves a refined treat...
Bearing that in mind, let me share with you today's recipe. A simple, easy, tasty, exotic starter which will highly impress your guests, if you are in need to make an impression.
In fact, it is 2 starters that go well together but not a must. This is not engraved in hard stone, more like in tender clay...so do stick to the two together for the ultimate effect.
Starter 1 for two.
2 good size pieces of smoked salmon
1 small onion
1 Tablespoon of capers (optional)
1 tablespoon of fresh Dill
coarse ground pepper
1/2 (a little less)of freshly squeezed lemon juice.
2 slices of lemons cut in half.
2 lettuce leaves
Cut the salmon in thin slices, do not chop,
slice onion into rings
mix lemon juice with sliced salmon, make sure you don't put too much lemon juice
place your salmon on lettuce leaves, cover with onion rings
top with a little bit of capers
grind some pepper on top
sprinkle your dill not chopped
and decorate with your lemon slices.
Starter 2 for two
water cress
grated fresh carrots
1 grapefruit
1 avocado
1 small tin of crab meat (optional)
a little salt
pepper a dash
olive oil
a tsp of lemon juice
mix your water cress and carrots
mix grapefruit (the inside obviously) with crab meat make sure to keep grapefruit juice you will, need it for the dressing
slice your avocado
place your watercress and carrot mix, top it with your crab and grapefruit mix, decorate with avocado slices
mix about 1tbs of olive oil with grapefruit and lemon juice, add pepper and salt and pour it over your salad...
Serve starter 1 and starter 2 with some hot toast.
If you are wine drinker, I am assuming you would have chilled your crisp dry white or rosé by now...Perrier will do too...not quite.
Et voilà.
Bon appétit.
