Inspiration for a starter

[Output Flange]

Im drawing a blank on what to do for a starter for some guests on Saturday evening.

The main course will be liquorice poached salmon, and that will be followed by lots of cheese with matched drinks.

But I'm stuck for a starter.

The rules are - no lamb, no pork, no nuts, no wheat.

So any ideas gratefully received! Something that can be prepared in advance would be great, and it can't be a terrine, sadly, as I did one for this lot last time.

[calibrax]

Beef carpaccio would go well with that.

http://www.bbcgoodfood.com/recipes/4335/beef-carpa...

[Mobile Chicane]

Odd choice for a main, imho.

I think it would work better as a starter in smallish portions. The flavour of aniseed can be overpowering, but in small amounts it supercharges the flavours of what's to come.

Venison, I'd suggest.

[Kneetrembler]

Tomato,Chorizo & Butterbean Soup

Portuguese Savoy Cabbage & Chorizo Soup

[Output Flange]

Thanks for the suggestions.

The main doesn't taste of liquorice at all, so it works perfectly. The idea is to keep it all light for the cheese-fest that'll follow.

[krallicious]

What about chicken ballentine or a prawn tatar?

[Output Flange]

Think I've settled on duck rillettes. Thanks all though

[Pete Franklin]

I was going to suggest duck rillettes. the flavour of the rillettes benefit from being warm in my opinion.

I set mine into a cube (i use a square shaped clingfilm box lined with clingfilm- sounds silly but works) once set solid in the fridge, slice into cubes and wrap in wafer thin pressed white bread(use a pasta maker to get it really thin). Fry on all sides before serving. I serve it with caramalised poached pears light peppary salad and a balsamic reduction. the bread protects the duck flesh from getting scorched and drying out and you get the unctuous meat with a nice crisp crust.

[escargot]

The ONLY way to serve rillettes is with a large piece of a crusty bread, some cornichons and a tannic red. Anything else should have you locked up, frankly.

[Stig]

Jerusalem artichoke soup, with a swirl of truffle oil. Job done.

[Output Flange]

As good as that sounds Pete (and believe me, it does!) I'm going to go for the easy/traditional option for serving, simply because I'd like to get it out quickly and spend less time in the kitchen and more with my guests.

I shall, however, be trying your method in the future

[Pete Franklin]

Can I escape jail by not calling my version duck rillettes though?

"Confit duck cube" if i was being pretentious.

[escargot]