Tasteful Friday

Twenty years ago a colleague told me how to start a good dinner.  The aim was to have something that activated all the different taste buds and make them ready for the main course.  

So here is my (first) interpretation of his advice. Pickled gherkin, honey and Smetana, a sour cream from eastern Europe. On top right is my own bitter, flavoured with wormwood (?). A good ale could never be wrong.  Twenty years ago umami wasn’t invented.

How did it taste? Excellent!