6 original starters for a friendly family lunch

The meal is an opportunity for many families to have a good time together. So that it takes place in joy and good humor, here are some original ideas for starters that will make the guests talk.

French tradition dictates that a starter is served to the guests before attacking the main course. Cold or hot, the latter has the function of opening the appetites. This is why the recipe you present must be carefully chosen. While it is customary to focus primarily on flavors in order to delight the table, we believe that it is also necessary to emphasize another factor: originality!

What could be better in this case than recipes that are out of the ordinary for the opening of the meal? Take a look at our selection to wow your whole family. On the menu for celebrations: combinations of ingredients and types of starters that you would not even have thought of. We guarantee that the lunch discussion will not revolve around a tasty starter.

Dill salmon crumble

Usually made with fruit, here your new favorite crumble is complemented by tender salmon. Scented with dill for more freshness, this starter promises to be a hit.

What you need :

  • 5 sprigs of dill
  • 10g butter
  • 1/2 lemon
  • 150 g of fresh cream
  • 80 g flour
  • 500 g of salmon fillet
  • 1 tablespoon of meaux mustard
  • Pepper
  • 4 pinches of salt

The realization: The day before, prepare the crumble dough. Mix the flour, salt, softened butter to obtain a crumbly dough. Place it in a bowl, cover with cling film and set aside in the fridge.

The next day, preheat the oven to 180 ° C (th.6). Butter the bottom of a pie plate. Crumble the dough, bake and cook for 10 minutes. Leave on hold. Set the oven to 210 ° C (th.7). Butter 6 individual dishes. Rinse and dry the salmon fillet, cut it into tubes. Salt and pepper them. Divide them among the dishes. In a bowl, combine the crème fraîche, the juice of 1/2 a lemon, the mustard and the chopped dill. Pour over the salmon cubes. Bake for about 6 minutes. Remove from the oven, sprinkle with crumble dough and serve immediately.

The chanterelles flan

The flan usually reserved for dessert is now invited at the start of the meal, and in a savory gourmet version. Discover chanterelles, cooked differently.

What you need :

  • 25g butter
  • 4 tablespoons of sour cream
  • 300 g chanterelle
  • 50 g grated Gruyere
  • 30 cl of milk
  • 2 eggs
  • Chopped parsley
  • Pepper
  • Salt

The realization: In a frying pan, melt the butter then add the chanterelles. Sauté for 20 minutes until the water has evaporated. Preheat your oven to 210 ° C. In a salad bowl, mix the 2 eggs, the milk, 4 tablespoons of crème fraîche and the grated cheese. Add a little salt and pepper. In oven-safe verrines, place the chanterelles then pour the preparation, then add a few chanterelles on top. Place them in a deep dish in which you will have poured hot water up to 1/4 of the verrines. Cook in a bain-marie for about 20 minutes in a traditional oven. Take everything out of the oven, sprinkle each verrine with chopped parsley and pour immediately.

Apple-camembert turnovers

This sweet and savory mix can be surprising, but it is nonetheless tasty. The apple is wrapped in a ontuous Camembert to create the filling of this laminated turnover. A real delight that will impress the guests.

What you need :

  • 1 glass of calvados
  • 1 camembert
  • 1 egg yolk
  • 1 puff pastry
  • 2 granny apples

The realization: Peel and cut the apples into thin strips. Soak them in the calvados for 30 minutes. Cut the camembert into 2 cm slices. Roll out a puff pastry, cut into four, place the apples in the middle of each part and the Camembert last. Close the turnovers, brown with egg yolk. Put in the oven on baking paper at 200 ° C (th.6-7) for 20 to 25 minutes.

Artichoke salad with olives

Change lettuce leaves to compose your salad. Artichoke bottoms do the job perfectly. Not only are they delicious, they are also great for your health. Indeed, artichoke bottoms are a real reservoir of vitamin C.

What you need :

  • 15 cl of dry white wine
  • 1 lemon
  • 4 artichoke bottoms
  • 15 cl of olive oil
  • 50 g of olives
  • 1 pinch of saffron pistils
  • Pepper
  • 1 bunch of pink radish
  • 200 g of rice
  • Salt
  • 4 tomatoes

The realization: Let the artichoke funds macerate in a salad bowl with the lemon, oil, white wine, salt and pepper, for 2 hours. Cook the rice in boiling water with the saffron. Immerse the tomatoes for 30 seconds in boiling water, remove the skin and cut them into quarters. Peel and wash the radishes. Mix the drained artichoke bottoms with the tomatoes and radishes, add the olives. Adjust the seasoning if necessary. Present the domed salad in the center of the crown shaped rice.

Cucumber and glazed potato soup

Who says cold soup, does not necessarily say gazpacho. Many succulent recipes exist. The proof with this surprising cucumber and potato soup. Treat yourself !

What you need :

  • 50 g butter
  • 1 cucumber
  • 25 cl of fresh cream
  • 20 cl of milk
  • 1 bunch of parsley
  • Pepper
  • 4 potatoes
  • Salt

The realization: Peel the cucumber and cut it into small cubes. Book. Peel the potatoes and cook them in a bath of cold salted water. Boil the water. Reserve the cooking water, drain the potatoes then mash them in a blender or potato masher. Peel and slice the onions then brown them in a buttered pan until they become translucent. Pour the mashed potatoes and diced cucumber into the cooking water. Simmer over low heat for 20 minutes. Pass the soup with an electric mixer or a vegetable press and reserve it in the refrigerator. Before serving, mix the cream and the milk and add everything to the soup. Adjust the seasoning, sprinkle with chopped parsley and enjoy.

Lentil balls with shallots

Popular with vegetarian and vegan diets, lentil balls are popular because they are tasty and very nutritious. Start the meal with our recipe!

What you need :

  • Breadcrumbs
  • 4 shallots, finely chopped
  • 8 tablespoons of flour
  • 4 cups of mixed cooked lentils
  • 6 black olives
  • Soya sauce
  • Salt

The realization: In a bowl, combine the shallots, lentil purée, olives (pitted), salt and soy sauce. Add flour and form balls. Roll them in breadcrumbs and brown in a pan with a little oil.

Thanks to this touch of novelty at the start of the meal, your family lunches will be crowned with success.

Every day, aufeminin’s editorial staff addresses millions of women and supports them in all stages of their lives. The aufeminin editorial staff is made up of committed editors and …