Not quite, though it was quite a good starter course. I served the smoked salmon on finger-sized pieces of wholemeal toast, and with lemon juice and black pepper. The caviar was Onuga, the best non-sturgeon one I’ve found, and basically made out of smoked herring. It was served on half-blinis (those big ones) with crème fraiche. And the champagne wasn’t. It was vintage Cava, and a pretty nice one, too. It put my guests in a good mood while they waited for the main course.