Anonymous Fri Oct 07 11:21:20 2005

Marinated Asparagus

Fish Aspic

Gravlax

Poached Salmon

Salmon Sausage

Salmon Belly

Salmon Chaud-Froid Sauce

Cucumber Salad

Salt Wafer Tail

Salt Wafer Fish Head

Sauce Vinaigrette

Cocktail Sauce

OTHER COMPONENTS

2 lb. Potato-Leek Salad

TO SERVE

Two hours prior to service, coat platter with thin layer of fish aspic; let set. Place fish head cracker in upper right-hand quarter of platter. Lay 16 slices gravlax along top edge of cracker, circling toward center of platter. Fill cracker three-fourths full with cucumber salad, shingling cucumber slices. Place 8 poached salmon slices against cucumbers, again circling toward center. Finish with additional cucumber slices, shingling to fill space at top edge of cracker.

Place potato-leek salad on upper portion of lower left quarter of platter, arranging in crescent shape; leave 3 inches of space between potato salad and front portion of fish. Place fish tail cracker at left end of potato-leek salad, using first slice to cover space between salad and tail cracker. Shingle 24 slices smoked salmon belly over remaining salad area; properly arranged, slices should create the effect of fish scales.

Fan marinated asparagus spears between fish halves, curving to create appearance of waves.

NOTES

Season: Year round

Food cost: Moderate