Source: Martha Stewart Weddings, Fall 2008
Brighten up passed hors d'oeuvres with a lively backdrop: ingredients that match the flavors of the tiny treats resting on them. A layer of chives cushions bite-size red potatoes with sour cream and caviar (left); crackly coarse salt does the same for mini radish and feta pitas (right). To make the cucumber basketweave pattern beneath our salmon-mousse cucumber cups (top), use a vegetable peeler to cut long strips from cucumbers. Weave rows and columns of strips in an over-under pattern; once finished, trim to fit the desired platter and place so the cut surfaces of the peeled strips face upward.