Their Problem First
A 1-inch rye crisp with smoked salmon, cucumber and lemon-dill cream — offered open-faced, not pitched
She teaches exhibitors to begin with the visitor's problem, not the company's founding date, and to let the visitor take the controls in a demo.
Why this bite? Value first, pitch second. An open bite that invites the guest in rather than talking at them.
The Story
A visitor does not walk up to hear a rehearsed corporate history. Robyn asks the exhibitor to listen first, lead with something useful and let the person across the counter participate. This open-faced bite faces outward: a cool cucumber curl invites the first move; rye, salmon and dill deliver the value after the invitation. It does not need a speech to explain itself.
Ingredients
- 12 one-inch rye crisps
- 4 oz smoked salmon
- 2 tbsp crème fraîche
- 1 English cucumber
- Fresh dill
- Lemon zest
Preparation
- 1.Cut rye crisps to one inch across.
- 2.Mix crème fraîche with dill and lemon zest.
- 3.Spread a small amount on each crisp, then fold a thin strip of salmon and cucumber over it.
- 4.Finish with dill and serve immediately so the rye stays crisp.
More from this collection
People — Robyn Davis
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A 1-inch roasted golden-beet cube, whipped goat cheese and bright red pepper — substance behind the display
The Load-Bearing Step
A 1-inch crisp polenta square with roasted mushroom, herb cream and chive — every layer doing its job
The Next Edition
A 1-inch apple-and-almond pastry with fine page-like layers and a citrus-peel bookmark — the book you can taste