Cold Finger Buffet Selection

Image of Mozzella

  • Asparagus or smoked salmon pin wheels
  • Various small sandwiches
  • Smoked salmon and lumpfish chequer board
  • Gravadlax on pumpernickel with dill mustard
  • Italian kebabs (salami, mozzarella, olives etc)
  • Crudités with various dips (cream cheese and bacon, guacamole, taramasalata)
  • Stuffed cherry tomatoes (guacamole, smoked salmon pate, cream cheese and herbs)
  • Cucumber with piped blue cheese rosette
  • Pastry tartlets with:
    • Coronation chicken
    • Houmous and salsa
    • Italian salpicon
    • Smoked salmon paté
    • Smoked turkey Waldorf
  • Cayenne and cheddar cheese biscuits with mascarpone and sun-blush tomatoes
  • Filo pastry cases with:
    • Guacamole and prawn chilli salsa
    • Tuna, mango and lime céviche
    • Fresh salmon tartare
  • Melon and Parma ham
  • Mussels salpicon served in the shell or in china spoons
  • Tuna with lime and ginger served in china spoons
  • Scallops marinated in lemon parsley and chives served in china spoons
  • Quails eggs with:
    • Curry mayonnaise dip
    • Coarse salt and pepper
  • Marinated mushrooms
  • Large prawns marinated in ginger and lime and wrapped in mangetout
  • Savoury drop scones:
    • Smoked salmon and lumpfish
    • Duck and hoisin sauce
    • Smoked salmon paté
  • Crostini with smoked salmon paté
  • Spinach and smoked salmon roulade
  • Dill scones with lemon crème frâiche and smoked salmon or salmon caviar
  • Corn cakes with spicy mango salsa
  • Potato rosti with lemon crème frâiche and smoked salmon