Luxury starters - 11 recipes for the party

Luxurious starters - what better way to start a festive feast? We often think that a tasty starter can be the best part of a good dinner. With New Year's Eve just around the corner, we thought we'd share a bunch of tasty appetisers with you.

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Luxurious starters for the party

Here's a list of luxurious starters for your party or holiday. Some of these are favourites that we've made time and time again. Others are new to us - dishes that we (read: Peter!) experimented with this year.

1. Lobster soup

A really luxurious starter, which is suitable for serving on New Year's Eve, is a good lobster soup. Peter has now made this soup several times and ended up with a recipe that looks like the one below. Always much appreciated!

Lobster soup: You need (4 portions)

• Lobster, fresh or frozen and then thawed (1 piece)
• Cooking oil (some to fry in)
• Shallots (1 piece)
• Garlic (1 clove)
• Carrot (1 piece)
• Parsnip (half)
• Fennel (one quarter)
• Tomato puree (half a tbsp)
• Chilli seasoning (lite)
• Brandy (half a dl)
• White wine (1.5 dl)
• Water (2 dl)
• Tomatoes (1-2 pcs)
• Cooking cream (5 dl)
• Cayenne pepper (a little)
• Salt and pepper

Do the following

1. Split the lobster by slicing straight through the back, and remove the stomach and intestines at the front of the lobster, otherwise it will be bitter. Remove the meat.
2. Peel the root vegetables and onions. Cut all the vegetables into pieces (including fennel and tomato).
3. Heat the oil in a large pan and fry the lobster shells.
4. Add the root vegetables, fennel and onion and sauté to soften the vegetables. Add the tomato puree and some chilli seasoning.
5. Pour in a little brandy (we used a nub glass that we filled 2/3 full). Put a burning match over the pan so that the shells flambé. Shake the pan as the flames go out.
6. Add the wine, water and chopped tomatoes. Then let the stew cook gently without a lid for an hour.
7. Strain the peel and vegetables. Then bring the soup back to the boil and reduce it to about 2/3 of its volume.
8. Pour in the cream and simmer for a further half hour.
9. Season with salt, pepper and a small amount of cayenne pepper.

Serve as follows

Place some lobster meat in the bottom of deep plates and spoon the soup over it. White wine or bubbly, for example, is suitable as a drink.

2. Scrambled eggs

Skagenröra is a classic starter, and the great advantage of this is that the mixture can be prepared in peace and quiet before the guests arrive. Last time we happened to have onion roe at home and then we topped with this, but it is not necessary.

Scrambled eggs: You need (2 portions)

• Shrimps (250 grams, in shell)
• Red onion (one half)
• Dill (little)
• Crème fraiche or Turkish yoghurt (half a dl)
• Mayonnaise (half a dl)
• Lemon (half a lemon)
• Salt and pepper
• Moulded French (one slice per person)
• Butter to fry in, or spread on the bread
• Optional onion roe for garnish

Do the following

1. Peel the prawns and roughly chop them.
2. Chop the dill (save a sprig for decoration!)
3. Put the prawns in a bowl and mix them with the mayonnaise, crème fraîche and chopped dill.
4. Season with salt and pepper.
5. Serve on a buttered slice of toast (or toast the bread in a toaster and spread with a little butter).
6. Decorate with a slice or wedge of lemon, a sprig of dill and, if you like, a dollop of onion roe.

Serve as follows

Serve on a piece of toasted or buttered moulded French bread, possibly cut into triangles. Another variation is to serve it on half an avocado.

3. Salt crème brûlée with salted salmon

Raw salmon is both luxurious and delicious. Serving it with a kind of crème brûlée, which is savoury instead of sweet, is a slightly different variation. Together with wasabi cream, this is an interesting start!

Salty crème brûlée with salmon: You need (4 portions)

• Raw salmon (1 piece)
• Eggs (3 pcs)
• Whipped cream (1.5 dl)
• Milk (1.5 dl)
• Salt (1 tsp)
• Sugar (half a tsp)
• Furikake Japanese seed mix (Renée Voltaire)
• Wasabi paste (3 tsp)
• Cooking oil (3 tsp)
• Dijon mustard (1 tsp)
• Red onion, for decoration (half)
• Carrot, for decoration (1 piece)
• Spinach leaves, for decoration (a few leaves)

Do the following

1. Mix the milk and cream in a saucepan and bring to the boil.
2. Remove the cream mixture from the hob and leave to cool for five minutes.
3. Mix in three egg yolks, half a teaspoon of sugar, a teaspoon of salt and the "furikake" seed mixture.
4. Pour the cream mixture into moulds and place the moulds in a larger mould or long pan, two-thirds filled with water.
5. Place in the bottom of the oven, at 150 degrees for 30-40 minutes.
6. Place the moulds in the refrigerator to allow the brulén to firm up.
7. Mix the wasabi paste with the cooking oil and mustard to make a smooth wasabi cream.
8. Slice the red onion (or choose pickled red onion), chop the spinach and slice the carrot with a potato peeler or mandolin.
9. Heat the moulds in the oven before serving.
10. Place 3-5 slices of raw salmon on each mould, drizzle with wasabi cream and decorate with slices of red onion and rolled carrot, which you fill with chopped spinach.

Serve as follows

Serve in small portion moulds, and decorate with some greenery. White wine or bubbly goes well with it.

4. Oysters au gratin with spinach

When we talk about luxurious starters, we shouldn't forget oysters. These are good to eat just as they are, but if you want a little exciting variation, try gratinating them in the oven. Here we have gratinated them with spinach and cheese. Very tasty!

Oysters au gratin with spinach: You need (2 portions)

• Oysters (about 4 pcs)
• Red onion (one half)
• Spinach leaves (40 grams or two full hands)
• Västerbotten cheese (0.5 dl)
• Panko breading (0.5 dl)
• Eggs (1 piece)
• Whipped cream (0.5 dl)
• Lemon (a squeeze)
• Tabasco (lite)
• Butter (to fry in)

Do the following

1. Set the oven to 250 degrees and grill. 
2. To open the oysters, insert the knife next to the muscle attachment and move the blade backwards. Feel free to use an oyster knife or other hard-bladed knife, and a towel to protect your hand.  
3. Carefully remove the oyster from the shell, leaving it in place. Pour off the liquid and save it.
4. Place the oysters in an ovenproof dish.
5. Make the sauce: Peel and chop the onion and fry it in butter. Add the cream and oyster paste and bring to the boil. Remove the pan from the heat and stir in an egg yolk. Season with tabasco and lemon juice.
6. Chop the spinach and mix with the breadcrumbs and Västerbotten cheese.
7. Pour the sauce over the oysters and top with the breadcrumb mixture. Bake the oysters on high in the oven for about 5 minutes. The oysters are ready when they have gained some colour

Serve as follows

Serve the oysters au gratin in their shells, along with a teaspoon to eat with. A little bubbly makes a great drink!

5. prawn soup

Lobster soup in all its glory, but shrimp soup is also a fantastically tasty and flavourful soup, which is perfect to mention among these luxurious starters. We think it's especially good with filleted tomatoes and fried cabbage at the bottom of the soup plate.

Prawn soup: You will need (4-6 servings)

• Carrot (1 piece)
• Yellow onion (1 piece)
• Fennel (1/3 piece, 50 grams)
• Shrimps (600 grams)
• Tomato puree (2 tsp)
• Cayenne pepper
• Olive oil (2 tbsp)
• White wine (1.5 dl)
• Water (6 dl)
• Cooking cream (3 dl)
• Lemon (1 piece)
• Brandy (1 tbsp)
• Fish stock (1 stock cube)
• Salt and pepper
• Pointed cabbage (one piece)
• Tomato (1 large)
• Dill, for decoration

Do the following

1. Peel the fresh prawns.
2. Pour olive oil into a pan and sauté the prawn shells for 2-3 minutes.
3. Cut the carrot, fennel and onion into small pieces.
4. In a large saucepan, fry the carrot pieces, chopped onion, tomato paste, one third of the fennel and the prawn shells in a little olive oil.
5. Add the water, fish stock cube and white wine and cook for about 12 minutes. (Do not overcook, as the shrimp shells may give off a bitter flavour).
6. Strain the prawn shells and vegetables.
7. Pour in the cooking cream and simmer for 5-8 minutes.
8. Season with salt and pepper, lemon juice, cayenne pepper and possibly a little brandy. You should feel lemon, heat and strength in a lovely balance.
9. File the tomato: cut the skin off the tomato and cut the tomato into four pieces. Remove the seeds and the liquid from the tomato. What remains is the fillet.
10. Cut the cabbage into strips and fry in a little butter or oil over a high heat for a few minutes.
11. Place the tomato and cabbage in the bottom of plates, along with some peeled prawns, and spoon the soup over.

Serve as follows

Serve in deep plates or small bowls, with prawns, cabbage and filleted tomatoes at the bottom. Decorate with a little dill. White wine is an excellent accompaniment.

6. Luxury mini-Jansson

Jansson's Temptation is a classic dish, which is particularly popular on the Christmas table, or as a wrap. Here we have experimented with making a luxurious mini version, which can be served as a starter.

Luxury mini-Jansson: You need (4 portions)

• Firm potatoes (1 kg)
• Yellow onion (1 piece)
• Butter or margarine for frying
• Canned anchovy fillets (125 grams)
• Whipped cream (3.5 dl)
• Smoked caviar (1 tbsp)
• Panko breadcrumbs (0.5 dl)
• Grated Västerbotten cheese (0.5 dl)
• Fresh spinach leaves (2 handfuls or about 40 grams)
• Kale, for garnish
• Olive oil
• Salt and pepper

Do the following

1. Set the oven to 175 degrees.
2. Peel the onion. Slice it thinly and fry it in butter or margarine, in a frying pan, over a low heat for ten minutes to make it shiny.
3. Peel the potatoes and cut them into thin strips.
4. Arrange the potatoes, onions and anchovies in small portion moulds. Potatoes should be on the bottom and top. (Save the anchovy stock!)
5. Mix the cream, anchovy paste and unsmoked caviar.
6. Pour the cream mixture into the portion moulds.
7. Place the portion moulds in the oven for 40 minutes.
8. Mix together the breadcrumbs, grated Västerbotten cheese and finely chopped spinach leaves.
9. Rinse and dry a number of kale leaves, and tear into smaller pieces. Mix the oil, salt and pepper into the kale and spread it out evenly on a baking tray lined with baking paper.
10. After 25 minutes: Put the kale leaves in the oven.
11. After a further 15 minutes: Remove both the Jansson and the kale from the oven.
12. Raise the oven heat to 200 degrees.
13. Sprinkle some breadcrumb mixture over the Jansson and place back in the oven, for about 1o minutes.
14. Remove the Jansson from the oven and garnish with the kale.

Serve as follows

Serve in small portion moulds and decorate with kale leaves. Beer is a good drink, but of course it can also be combined with wine.

7. prawn cocktail

Shrimp cocktail is a classic starter with shrimp, eggs, vegetables and rhode island sauce. You can vary the vegetables to suit your taste, so you can be a little creative.

Prawn cocktail: You need (2 servings)

• Shrimps (250 grams, in shell)
• Eggs (1 piece)
• Cabbage or iceberg lettuce (half a dl)
• Cucumber (one piece)
• Cherry tomatoes (a few pieces)
• Asparagus or peas (2 asparagus or equivalent amount of peas)
• Rhode Island sauce (1 dl mayonnaise, 1 dl sour cream and 0.5 dl chilli sauce and possibly brandy)
• Dill (little)
• Lemon (1 piece)

Do the following

1. Peel the prawns.
2. Boil the eggs, leave them to cool and cut them into 'boats'.
3. Mix all the ingredients for the Rhode Island sauce: mayonnaise, sour cream and chilli sauce. If you like, you can add a tsp of brandy.
4. Chop the cabbage or lettuce, and cut the cucumber and tomato into smaller pieces.
5. Lightly cook the asparagus (or peas). Cut the asparagus into pieces.
6. Arrange the cabbage/salad and vegetables in nice serving bowls or glasses.
7. Place the eggs and prawns on the salad.
8. Drizzle over the Rhode Island sauce.
9. Decorate with dill and lemon.

Serve as follows

Serve in serving bowls or, perhaps even better, in tall glasses on feet. White wine or bubbly is a good accompaniment.

8. Carpaccio of halibut

Carpaccio of halibut is an exciting and delicious starter, with a slightly exotic touch. Keep in mind that the halibut must be frozen for at least three days if you plan to eat it raw.

Carpaccio of halibut: You need (4 portions)

• Halibut, semi-thawed, frozen for at least three days (200 g)
• Lime (1 pc)
• Wasabi paste (3 tsp)
• White wine vinegar (4 tsp)
• Cooking oil (4 tsp)
• Scallions, for garnish (one piece)
• Red pepper fruit, for garnish (1 piece)
• Spinach leaves (10 grams)

Do the following

1. Cut the semi-thawed fish into thin slices.
2. Squeeze the lime juice over the fish slices and turn them round.
3. Mix the wasabi, vinegar and oil into a smooth sauce.
4. Place the fish slices on a plate and drizzle with the wasabi sauce.
5. Leave to stand for 15 minutes.
6. Cut the spring onions and capsicum into pieces. Chop the spinach leaves.
7. Garnish with spring onions, capsicum and spinach leaves.

Serve as follows

Serve on a flat plate with a garnish on top. Optionally, you can offer a piece of bread as a side dish. White wine goes well as a drink.

9. Onion rum toast

Cream cheese toast is an appetiser that is very luxurious, delicious and easy to prepare. If you want, you can even put the ingredients in bowls and let your guests make their own toast.

Onion roast: You will need (2 portions)

• Moulded bread (one slice per person)
• butter
• Smetana (one click per person)
• Onion rum (one click per person)
• Red onion (one half)
• Lemon (1 piece)
• Dill, for garnish

Do the following

1. Finely chop the red onion.
2. Toast the bread over a medium heat, on both sides, until it turns a lovely golden brown. Or: toast in a toaster and spread with butter.
3. Place the slices of bread on plates and spoon up the smetana and onion rum.
4. Sprinkle with chopped red onion.
5. Decorate with the dill sprig and lemon slice.

Serve as follows

Serve each toast on a plate. Or put the ingredients in bowls and let the guests "build" their own toast. A glass of bubbly goes perfectly with it!

10. Scallops in pea puree

We love scallops and we love pea puree. Together, it's quite divine. We've made this dish many times and it's a real favourite. The red caviar is an optional extra, offering a lovely splash of colour!

Scallops in pea puree: You need (2 portions)

• Scallops (4-6 pcs)
• Butter or margarine (a little, to fry in)
• Green peas (125 grams)
• Crème fraiche or similar product (about 1.5 dl)
• Salt and pepper
• Possibly red caviar, for decoration (a few clicks)
• Lemon (1 piece)
• Chives, for decoration

Do the following

1. Boil the peas and drain the water.
2. Mix the peas with the crème fraiche, some squeezed lemon and some grated lemon zest. Blend with a blender to make a smooth cream. Season to taste with salt and pepper.
3. Divide the cream into two serving bowls.
4. Cut away the hard edge (a white muscle) on one side of the scallops (it can be a bit tough otherwise).
5. Fry the scallops, about 45 sec - 1 minute on each side. Let them drip off a little on a piece of kitchen paper, then place them on the pea purée.
6. Decorate with red rum, chives and perhaps a slice of lemon.

Serve as follows

Serve as a starter in small serving bowls. White wine works well as a beverage.

11. cream of mushroom soup

Seafood soups are a good choice for a luxurious starter and we continue with a recipe for crayfish soup. If you want to make a simpler version, you can also make crayfish cheese soup. In this recipe, we use crayfish shells, for example from a crayfish party the day before.

Cream of crayfish soup: You need (4 portions)

• Crayfish (half a kilo)
• Carrot (half)
• Yellow onion (half)
• Fennel (one quarter)
• Cooking oil (2 tbsp)
• Tomato puree (1-2 tbsp)
• Paprika powder (half a tbsp)
• Cayenne pepper
• White wine (1.5 dl)
• Fish stock (half a litre)
• Cooking cream (1.5 dl)
• Brandy and port wine
• Salt and pepper

Do the following

1. Peel the crayfish and save the tails for garnish.
2. Peel and cut the carrot, onion and fennel into small pieces.
3. Heat the oil in a large pan. Add the crayfish shells and chopped vegetables and fry for a few minutes, stirring occasionally.
4. Add the tomato paste and spices and continue to cook, stirring, for a while longer.
5. Add the fish stock and wine. Bring to the boil and simmer, covered, for 15-20 minutes.
6. Strain the crayfish shells and vegetables from the soup.
7. Reduce the soup to about two-thirds of its volume to give it a stronger flavour.
8. Pour in the cream and bring to a slow boil. Stir occasionally. Let the soup cook gently for 5-10 minutes.
9. Flavour with brandy, port wine, salt and pepper.

Serve as follows

Serve in small appetiser bowls. Place a few crayfish tails in the bottom and decorate with a few on the edge. We also added a few chives to the dish. White wine is a great accompaniment.

More luxury starters

Do we have any more tips on luxury starters? Well, yes, oyster can be eaten as they are - fresh with lemon or tabasco, for example. If it's a mingle event, it can be good with different incision.

Your tips on luxurious starters

What are your top tips for luxurious party starters? Please tell us!

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