I’m new here, my name is Bill. I usually hang out in the Gardening Forums but find myself needing some entertaining advice.

If I may, I’d like input from people on this forum.

I’m serving a five course Christmas dinner. Prior to getting the first course underway, I’m planning on serving an Amuse Bouche as guests sit down.

I’m planning on serving a small champagne granita with a smoked salmon, brie and mushroom phyllo. I’d like to rest the phyllo on a complimenting sauce or coulis.

I was thinking of Dijon mustard or a sweet red pepper jelly. I’m not a big smoked salmon fan so I’m not sure if my choices so far are good or off base. Any other suggestions?

Any input would be appreciated!

Bill

Yes, it will be small. It's actually a phyllo purse. Bite size.

Thanks,

Bill

I would be inclined to make a dill based sauce, perhaps sour cream, dijon, fresh dill, capers.

I've decided on sour cream with dill. Great dsuggestions all around.

Merry Christmas,

Bill

I make mine with equal parts heavy cream and sour cream (1 cup each). Whisk together, cover with plastic wrap and let sit out on the counter overnight or until thickened.

Cover tightly and refrigerate for 4 hours.

Lovely tart flavour.

Just wanted to say thanks again for the suggestions. I settled for the following lemon dill sauce to accent the salmon phyllo purse:

1 3-ounce package cream cheese, softened
1/3 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh dill

Mixed the first five ingredients until smooth and then stirred in the dill. It made 2/3 cup.

It was a huge success!

Bill