BLUE global relocation

Le Réveillon is an opulent multi-course feast, featuring exquisite dishes such as seafood, turkey, oysters, lamb, duck roast, and numerous desserts.
Various regions of France have traditional dishes that are part of Le Réveillon, including the "Bûche de Noël" (a festive Yule log-shaped cake) and "Foie Gras" (goose liver pâté).
Le Réveillon is not just a lavish meal but an extended celebration. Families and friends gather to eat, drink, and revel in the festive atmosphere.
Many families attend the midnight Mass at their local church after Le Réveillon to celebrate the birth of Jesus Christ.
In some regions of France, "Père Noël" (the French Santa Claus) brings gifts for children, which are often opened after the midnight Mass.
Le Réveillon is a significant tradition in France, representing the pinnacle of the Christmas holiday. It is a time for savoring exquisite food, coming together with family and friends, and celebrating the festive season. The festive dinner is a key component of French Christmas culture.

Ingredients:
•    8 blinis (small buckwheat pancakes)
•    8 slices of smoked salmon
•    1/2 cup crème fraîche
•    1 tablespoon Dijon mustard
•    1 tablespoon fresh dill, chopped
•    Lemon wedges and fresh dill for garnish
Instructions:
1.    In a small bowl, mix crème fraîche, Dijon mustard, and chopped dill to make the mustard-dill sauce. Set aside.
2.    Warm the blinis according to the package instructions.
3.    Place a slice of smoked salmon on each blini.
4.    Add a small dollop of mustard-dill sauce on top of the salmon.
5.    Garnish with a fresh dill sprig and a lemon wedge.

Poached Salmon with Lemon-Dill Sauce:

Ingredients:
•    4 salmon fillets
•    1 cup dry white wine
•    2 cups water
•    1 onion, sliced
•    1 lemon, sliced
•    2 sprigs fresh dill
•    Salt and pepper to taste
For the Lemon-Dill Sauce:
•    1/2 cup crème fraîche
•    1 tablespoon fresh lemon juice
•    1 tablespoon fresh dill, chopped
•    Salt and pepper to taste

Instructions:
1.    In a large skillet or pan, combine white wine, water, sliced onion, lemon slices, and fresh dill. Season with salt and pepper.
2.    Place the salmon fillets in the pan, ensuring they are submerged in the liquid.
3.    Bring the liquid to a simmer, cover the pan, and poach the salmon for about 10-12 minutes or until the salmon is cooked through.
4.    While the salmon is poaching, prepare the Lemon-Dill Sauce. In a small bowl, mix crème fraîche, fresh lemon juice, chopped dill, salt, and pepper.
5.    Once the salmon is cooked, remove it from the poaching liquid and serve it with the Lemon-Dill Sauce.
6.    Garnish with fresh dill and lemon slices.

These recipes should help you create delicious smoked or poached salmon appetizers for your Christmas celebration. Enjoy!