I don't think smoked salmon and apple would work very well without the cheese. (Think of smoked salmon with applesauce on top -- not very tasty sounding.) I also wonder if it would be better with a more flavofrul cheese: a good mushroomy brie, a nutty gruyere, or even a reblochon.

Hmmm. I saw smoked salmon in the market last weekend. And our current guests are going to leave some applesauce. Maybe we'll make crepes.

B