I was raised to believe that an appetizer or first course was a soup or salad and only sometimes fish.

While I can whip up a soup or salad with the best of them, I have found that by opening my mind to the reality that a fish course as a first course could be unique, I can make a good dining experience great.

My family and friends have actually started taking bets as to how “different” and “outrageously wonderful” (their words, not mine) each fish dish I serve will be.

I’m not too proud to say that some of the best recipes I’ve got come from readers and fellow foodies who love to share. The recipes below can be served as an appetizer or as a side dish for any meal.

For the most part you can mix or exchange different types of smoked or grilled fish (salmon, white fish, trout, etc.) as you like or that are available.

Smoked Trout and Potatoes

3 ounces smoked trout fillet, skinned, boned and flaked

2 teaspoons oil

6 green onions, chopped

1/2 sweet red bell pepper diced

4 cups frozen hash brown potatoes, defrosted

1/2 cup milk

3 tablespoons chopped fresh dill, divided

Salt and pepper, to taste

2 tablespoons sour cream

Heat oil in a skillet. Add the green onions and red pepper and cook until they are soft, about 3 minutes. Add the potatoes and cook, stirring, until they brown in spots and become crusty; 7 to 8 minutes more. Stir in milk and cook, scraping up any browned bits, 1 to 2 minutes. Stir in the trout and 2 tablespoons dill and cook until heated through. Season with salt and pepper. Serve immediately, topped with sour cream and remaining 1 tablespoon dill. Serves 4. This recipe can be doubled. It can be made ahead of time and reheated.

Pistachio and White Fish Salad

4 tablespoons apple cider or rice wine vinegar

2 tablespoons raspberry preserves

2 tablespoons olive oil

1/2 teaspoon black pepper

1/3 cup dried cranberries

6 cups mixed salad greens

1/2 pound smoked white fish

2 carrots, shredded fine

1/2 cup shelled pistachios

Croutons (optional)

In a jar with a tight lid combine the vinegar, raspberry preserves, olive oil and pepper. Add cranberries, shake to combine and let stand 10 minutes. Divide the salad between 6 plates, top each with the shredded carrots, then the smoked trout and then top with the croutons and pistachios. Drizzle the dressing over each serving. Serves 6.