New Year's Eve can be fraught with anxiety. My phone starts ringing with queries about our plans for the evening. My answer is usually the same. We are staying home and maybe a few friends will drop by. I like to have Seriously Simple appetizers on hand and (depending upon my budget) good proscecco or Champagne for toasting.

I can't resist sharing my two go-to New Year's Eve appetizers. The tuna tartare has a French influence, with mustard, cornichons, green peppercorns and tarragon, while my smoked salmon appetizer has a bit of a Scandinavian influence, with a dill cream garnish. Feel free to add a garnish of your favorite caviar to either one. Both of these can be made 3 hours ahead and refrigerated. I've also included a list of other ideas to fill out your menu with store-bought ingredients.

Smoked Salmon with Crispy Shallots and Dilled Cream

Serves 4 to 6.

1/2 cup sour cream or creme fraiche

1 tablespoon finely chopped fresh dill weed

Salt and freshly ground white pepper

1 1/2 teaspoons fresh lemon juice

1/4 cup olive oil

2 tablespoon unsalted butter

8 medium shallots, thinly sliced

12 French baguette slices or Carr's water biscuits

6 slices good-quality smoked salmon, each halved lengthwise

1. Make the sauce by combining creme fraiche, dill weed, salt, pepper and lemon juice in a small bowl. Stir to blend well. Taste for seasoning and set aside.

2. Heat the oil and butter in a large skillet over medium-high heat. Add the shallots and saute for 3 to 5 minutes, or until crisp and golden brown, stirring the shallots to make sure they don't burn. Drain on paper towels and then transfer to a small bowl and set aside. (You can do this 3 hours ahead.)

3. To assemble the dish: Arrange the bread or crackers on a platter. Place a small spoonful of dilled sauce on each. Arrange a salmon slice, rolled up to look like a rose, on top of each bread slice or cracker. Top with a dollop of the dilled sauce and sprinkle with the crispy shallots.

Tuna Tartare

Serves 6.

1 pound fresh sushi grade tuna, cut into 1/2-inch pieces

1 teaspoon grainy mustard

2 tablespoons finely chopped scallions, both white and green parts

2 tablespoons finely chopped cornichons

1/2 cup finely chopped European cucumber

1 to 2 teaspoons finely chopped fresh tarragon

1 to 2 teaspoons green peppercorns, rinsed, drained and crushed

1/2 ripe medium avocado, peeled, pitted and cut into 1/2-inch pieces

Dressing:

2 tablespoons champagne vinegar

1 teaspoon fresh lemon juice

1 teaspoon grainy mustard

1/4 cup olive oil

Salt and pepper to taste

Garnish:

1 tablespoon finely chopped scallions, both white and green parts

1. In a medium mixing bowl combine the tuna, mustard, scallion, cornichons, cucumber, tarragon, green peppercorns and avocado.

2. To make the dressing, blend the vinegar, lemon juice and mustard in a small mixing bowl using a whisk. Slowly add the oil, whisking until it is completely emulsified. Add salt and pepper and taste for seasoning.

3. Combine the dressing with the tuna mixture, blend thoroughly, and spoon it into a small serving bowl. Serve with simple crackers or sliced French bread toasts. Garnish with chopped scallion.

Quick Appetizer Ideas

You can embellish the flavors of store-bought items with flavor enhancers such as lemon juice, good quality olive oil, fresh or dried herbs, mustards, or balsamic and other flavored vinegars. Whatever you do, just remember that creating these taste teasers should be presented with a touch of style, in a pretty crock, in a basket or on an unusual platter.

Try these ideas:

--Triangle or log of goat cheese with roasted red peppers in olive oil spooned over and garnished with chives or parsley.

--Endive spears filled with herbed cream cheese, salsa, shrimp or smoked fish pate.

--Toasted French bread slices topped with soft goat cheese and a dollop of store-bought onion marmalade .

--Easy vegetable salsa with toasted tortilla chips: Add chopped vegetables like carrots, cucumbers, jicama, radishes or sweet red or yellow bell peppers to a store-bought fresh tomato salsa. Add ripe chopped avocado right before serving.

--Packaged parmesan toasts topped with store-bought tapenade and/or sun-dried tomato pesto.

--Sliced and grilled country bread topped with a mixture of chopped tomatoes, cucumber and kalamata olives.

--Fresh mozzarella cheese garnished with oil-packed sun-dried tomatoes and fresh basil.

--Grilled shrimp on wooden skewers marinated with lime juice, olive oil and seasoning salt.

--Grilled pesto-marinated bay scallops on wooden skewers drizzled with balsamic glaze.

--Store-bought hummus and tzatziki (yogurt-cucumber dip) with toasted and quartered sesame pita bread.

--A bowl of mixed olives marinated in olive oil, lemon juice and zest and fresh herbs.

--A trio of store-bought or homemade pestos with assorted crispy toasts.

--A puree of cream cheese, smoked fish, dill weed and lemon juice served with water crackers.

--Cheese and chili quesadillas with a dollop of tomato salsa.

--Cucumber slices garnished with smoked salmon spread.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)