Smoked salmon peppered and all dressed up with a bit of shallot, a hint of hollendaise, caper and a dollop of caviar. What’s not to like about this taste of the sea in a simple but elegant appetizer plated with a slice of avocado and lime? I usually leave it at that, but this time kicked it up with a two-step combination, smoked salmon on a base of salmon mousse. A little goes a long way to please your guests or to whet the palate before a romantic dinner for two. Serve on individual salad plates or make more for a company spread with crackers. Either way, there will not be leftovers.

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