The salmon glass recipe
for your table
Cut the salmon into half-centimetre cubes and mix them with the lemon juice and half of the zest. Return the bowl to the refrigerator for twenty minutes so the salmon stays firm and the acidity has time to infuse.
Stir the crème fraîche with a fork until just smooth, but no longer. Stirring for too long makes it runny, causing it to sink into the glass instead of staying on top.
Spoon the salmon into the glass until just below the halfway point and do not press it down. A loose mound looks better than a compacted layer, and you can still taste the cubes separately.
Spoon a dollop of crème fraîche on top, sprinkle over the remaining lemon zest and place a sprig of dill upright in the glass. Return the glasses to the refrigerator until serving and only take them out when the guests arrive.
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Send the recipe for these Christmas bites to your own email, so you have it to hand when you are about to make it. You will also receive a € 5 discount code for purchases from € 50, for the glasses that go with them.
The story
Bites at a Christmas dinner have a different role from bites at a drinks party. At a drinks party, they are the meal; at dinner, they are its beginning. That difference determines the quantity, the size of each bite and how substantial you can make them. Three to four small bites per person are enough if four courses are still to follow, and above all they should not be filling; cold, salty and acidic works better than hot and creamy here. The classic miscalculation is putting out a board full of cheese and cured meat, after which the starter is half left uneaten and the cook is the only one who minds.
The right glass
An aperitif bite should be something you can eat standing up, with one hand, and finish in two bites. A bowl of around eight centilitres is just the right size: enough for a generous spoonful, but too small for a full portion. The bowl below widens slightly towards the top, so a small spoon fits in easily and you can see what is inside from above; according to the description, at 8 cl it offers a little more room than a mini amuse-bouche. A narrow verrine glass in which you can see the layers from the side is not part of our range, so you view this model from above. For the bubbles alongside it, there is a 21 cl flute, which according to the description is the size that requires less frequent refilling. You can find more small glassware for bites among our amuse glasses.
La Rochère Folies Amuse Bowl 8 cl (6 pieces)
Bormioli Rocco Tre Sensi Champagne Glass / Flute 21 cl (6 pieces)
Both sets together € 52,90.
The right tools
For these Christmas appetizers, in addition to the glass, use a jigger to fill each glass evenly and a zester for zesting the lemon peel. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 50,85.
What will you serve with it?
With drinks before dinner on Christmas Eve, serve something dry with bubbles so the salt from the salmon does not linger. Champagne is the classic choice, crémant and cava do the same job for less, and those who prefer a still drink can choose a fresh white wine. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails pair well with it, and which glass you need.
Variations & twists
Not everyone eats fish. Make the same glasses vegetarian with diced roasted beetroot, goat cheese, and walnut, or with avocado, lime, and a little chili. For children, a glass with cucumber, cream cheese, and a piece of toast works better than something with raw fish or a strong cheese. Want to make it more luxurious? Replace the salmon with a slice of foie gras topped with a spoonful of fig jam. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Place the glasses on a board or tray in the refrigerator and only take them out when the doorbell rings; when kept chilled, a salmon glass stays good on the table for half an hour. Put a small spoon next to each glass, otherwise someone will use a fork. Set a hot snack from the oven down separately, so the cold and hot items don't warm each other up.
Good to know
How many snacks should you count on per person?
For a four-course Christmas dinner, three to four small snacks per person are enough. For a casual drinks gathering without dinner, increase that to eight to ten per person, because then the snacks are the meal. For a dinner, it is better to count on too few than too many: anyone who sits down full will leave the starter, and that's where the work is.
What can you make on December 24?
Anything that needs to be cut, stirred, or twisted. Salmon in cubes, dips and spreads, unstuffed deviled eggs, vegetables cut into sticks. Keep them covered in the refrigerator and only assemble the glasses on December 25, because an assembled glass with a moist layer sinks within a few hours. Pastry snacks for the oven can be placed on a baking sheet the day before and kept covered in the refrigerator.
How do you handle hot snacks from the oven?
Bake them when the guests arrive, not earlier. Puff pastry and cheese snacks are at their best ten minutes after coming out of the oven, then quickly lose their quality. If you have many people, bake in two batches so everything isn't cooling down at once. Preheat the oven before the first guests arrive.
Which snacks work for vegetarians?
Roasted beetroot with goat cheese, sautéed mushrooms, hummus with cucumber, deviled eggs, and a glass with avocado and lime. Always put out at least two different options instead of one, so a vegetarian guest actually has something to choose from. For a mixed platter, write down what each item contains, so no one has to ask.
And the children?
Children eat almost anything that doesn't contain anything spicy, sour, or raw. Cucumber, cheese cubes, carrot sticks, a small piece of toast with cream cheese, popcorn, or a glass with fruit juice and pieces of fruit. Set their snacks aside in a place they can reach, so they don't have to squeeze between the adults.
How long can the glasses stand outside the refrigerator?
Allow a maximum of two hours for anything containing fish, dairy or raw vegetables, and less if the room is warm from the oven and candles. Keep smoked salmon refrigerated until the last moment and eat it on the day you assemble the glass. Do not put everything out at once, but in two rounds.
Frequently asked questions
How many Christmas bites do you make per person?
For a Christmas dinner, allow for three to four small bites per person, as four more courses will follow. If it is drinks without dinner, allow for closer to eight to ten per person, and they can be more substantial.
Which Christmas bites can you make ahead?
Anything that needs to be chopped or stirred can be prepared on 24 December: salmon cut into cubes, dips, spreads, deviled eggs and vegetables cut into sticks, covered and stored in the refrigerator. Assemble the glasses just before serving; otherwise the layers will collapse and the bottom layer will become soggy.
What is a good cold Christmas bite in a glass?
Smoked salmon with crème fraîche, lemon zest and dill, as in the recipe above. Other cold bites in glasses that work well are shrimp with cocktail sauce, roasted beetroot with goat cheese, and avocado with lime. Keep them small, around eight centilitres, and serve them with a small spoon.
Which drink do you serve with Christmas bites?
Something dry and sparkling pairs best with cold, salty bites: champagne, crémant, cava or prosecco. If you prefer a still drink, choose a crisp white wine. Also serve something alcohol-free, such as sparkling water with lemon and a sprig of mint.
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