Anonymous Fri Oct 07 11:21:32 2005

Cured Salmon and Tuna

Chaud-Froid Sauce

Lemon Cracker

Tuna Carpaccio

Salmon and Tuna Tartare

Champagne Shiitakes

TO SERVE

Cut cured salmon and tuna fillets into 16 slices. Cut tuna carpaccio into 8 slices. Arrange cured slices along bottom edge of platter; arrange carpaccio slices above cured slices, placing remaining unsliced portion at one end. Arrange timbales on platter. Alternate lemon crackers and tuna tartare quenelles in desired pattern on platter.

NOTES

Season: Year round

Food cost: Low to moderate