Christmas Salmon and Tuna

Servings: 8

Ingredients:

Cured Salmon and Tuna
Chaud-Froid Sauce
Lemon Cracker
Tuna Carpaccio
Salmon and Tuna Tartare
Champagne Shiitakes

Instructions:

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