Don’t underestimate the importance of the first bite of any meal, let alone a holiday tasting menu, in setting the tone for an entire evening. This is a light start (pacing is key, after all, in a marathon feast), but if you’re still nervous, pair it with champagne to take the edge off.

Yield: 6 servings

In a medium bowl, add shallot, mustard, olive oil, and lemon juice. Whisk well. Add salmon, and gently mix.

Add 2 tablespoons of oil to a sauté pan on medium-high heat. Add capers. Cook for 1–2 minutes, stirring occasionally until capers are crispy. Fold capers into salmon mixture. Taste and season accordingly with salt and pepper.

Serve with toasted baguette.