Many Mediterranean cultures eat fish for New Year's Eve; fish cakes are rarely absent from a menu that might include multiple preparations of seafood. These cakes, slightly spicy and with lots of complementary flavors, nicely mark a dinner at year's end.
I can't resist sharing my two go-to New Year's Eve appetizers. The tuna tartare has a French influence, with mustard, cornichons, green peppercorns and tarragon, while my smoked salmon appetizer has a bit of a Scandinavian influence, with a dill cream garnish.
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