Starters

A good starter sets the rest of the meal up. With smoked salmon, the work is mostly in the building and not in the cooking. A terrine that sets overnight in a loaf tin. A spinach roulade with smoked salmon rolled inside. Blinis with crème fraîche. A grazing board on a single big platter for an informal dinner. These are the starters we serve when we want guests sat down by half past seven and the cook sat with them, not in the kitchen. All built on oak-smoked organic salmon.