When you're hosting Shabbos Sheva Brachos, you want everything to feel thoughtful, beautiful, and special for the chosson and kallah. The mains, sides, and desserts often come together fairly easily, but appetizers can sometimes leave hosts scratching their heads. You want something elegant and delicious without creating unnecessary stress in the kitchen.

Whether you're planning an intimate gathering or hosting a crowd, these appetizer ideas are sure to add a special touch to your Sheva Brachos table.

1. Pastrami-Filled Portobellos by Pessi Piller

Mushrooms plus pastrami—what could be better?

2. Ginger-Miso Salmon Skewers by Elizabeth Kurtz

Ginger and miso, typically used in Asian cuisines, have become popular with lots of fusion foods. I use miso and ginger, sometimes together and sometimes apart, in salad dressings and meat marinades. They are both strong, bold flavors and thus can also pair well with hearty salmon. I dress these up for Yom Tov by placing them on skewers, but feel free to use this on pieces or a whole side of salmon too.

3. Tuna Tartare With Mango and Lime by Estee Kafra

4. Salmon with Mango Salsa and Guacamole by Rivka and Sara Fried

This salmon stack will wow your guests with a fruity tang and a no-fail pretty presentation.

5. Asian Chicken-Stuffed Mushrooms by Naomi Hazan

A modern appetizer with umami undertones. This is one appetizer that will please your guests.

6. Lamb-Stuffed Mushrooms by Michal Frischman

I always feel like it’s nice to have a beef alternative on Yom Tov. Ground lamb is relatively inexpensive, especially since you only need a pound for this recipe. I also feel like ground lamb has a less intense flavor than whole cuts do, so it’s a safer option to serve to a crowd with mixed preferences. You can use beef if you prefer.

7. Everything Salmon Cubes by The Peppermill

Tasty and beautiful, these salmon cubes are perfect as a starter or main dish.

8. Skirt Steak Appetizer by Faigy Grossman

I first attempted this recipe using a less pricey cut of meat, but it didn’t quite make the grade. With skirt steak, the end results were exactly what I was hoping for: a delightful mouthful of sweet and savory goodness. Since you get ten portions from just one pound of meat, I decided to go ahead with this version.

9. Mini Chicken Spinach Pies by Michal Frischman

I’ve seen the Israeli rolled packages of sweet and savory dough in my freezer section a hundred times, but I never bought them, until I realized that this appetizer needed a proper pie crust — savory, not sweet, not overly flakey, and definitely not graham cracker-y. It turned out to be perfect!

10. Salmon Bites Assortment by Faigy Grossman

The vivid variety of coatings make this appetizer a feast for the eyes as well as the palate.  

11. Smoked Short Rib Tacos by Victoria Dwek and Leah Schapira

Hand-shredded prime beef in fried wonton wrappers. Recipe courtesy of Reserve Cut, located in downtown Manhattan. At Reserve Cut, this appetizer is served with a pineapple, tomato, and cilantro salsa. Add red onion, a finely diced jalapeño pepper, lime juice, salt, pepper, and olive oil.

12. Salmon Ceviche Tostada by Moshe Bloch

Fresh salmon ceviche with pico de gallo atop crispy fried wonton skins.

13. Phyllo-Wrapped Salmon Skewers by Faigy Grossmann

Though I usually prefer recipes that can be made in advance and frozen, fish generally needs to be made fresh. This recipe has to be made as close to serving as possible, but since all foods are more fun on sticks, it’s so worthwhile.

14. Salsa Salmon by Estee Kafra

Whole-sesame tahini is filled with vitamins and minerals and is the base for the popular techina that you are familiar with. It also has a wonderful deep flavor that reminds me a bit of peanut butter. Try it in this beautiful salsa that is sure to brighten any festive table.

15. Chicken Skewers with Raspberry Dipping Sauce by Ricky Kleiman

These moist chicken morsels plate beautifully. And they’re baked, not fried – win-win! Alongside a dipping sauce that hits all the right notes, these skewers make for an unforgetable appetizer.

16. Citrus Tuna Tacos by Victoria Dwek

Whenever I go to a restaurant, I order whatever raw tuna dish is on the appetizer section of the menu. Anything with raw tuna is my favorite. But I never prepare anything like that at home because I’m the only one who will eat it (I’d rather please everyone else). When there’s company coming, though, we have an excuse to keep the tuna raw. Just make sure it’s super fresh. Adding the marinated tuna to taco shells is way easier than making sushi or any fancy dish and is effortlessly pretty.

17. Savory Duck Rillettes Shells by Chanie Nayman

18. Middle-Eastern-Inspired Salmon Salad by Estee Kafra

I’ve made this salmon appetizer many times, always to great reviews. It’s inspired by my sister Miri, who adds fresh figs when in season as well.

19. Teriyaki Salmon Chunks with Zesty Mushrooms by Leah Barzel

A light, Asian-style appetizer with a kick.