Patio Appetizer Party
All the foods can be picked up to eat, so there's no need for plates or forks.
Double the recipes for the clams and the strawberries. Serve the peppered salmon with drained capers, minced red onion mixed into sour cream, thin toast, and lime or lemon wedges.
Cut the lamb into thin slices and let guests tuck pieces into wedges of pocket bread along with a sauce of yogurt mixed with chopped fresh mint and garlic.
Dip cool asparagus spears into the warm or cool hollandaise, and strawberries into the lemon-flavor sour cream.