Smoked trout salad, marmalade glazed ham and roast beef skewers are recipes appropriate for a luncheon buffet. Efficient luncheon dishes should be fairly light, prepared in advance and easy to eat with just a fork or fingers.
To make smoked trout salad, mix 1/4 of a chopped onion, 1 chopped celery stalk and 8 ounces flaked smoked trout with 1/2 cup mayonnaise and 1/2 cup sour cream. Add 1 tablespoon chopped fresh chives and 1 tablespoon lemon juice. Season with salt and pepper. The trout salad keeps in the refrigerator for up to three days.
For marmalade glazed ham, cover a bone-in ham with parchment paper and foil. Bake at 350 degrees Fahrenheit for one hour. Meanwhile, mix 1/2 cup orange marmalade with 3 tablespoons dry sherry, 1 1/2 tablespoons fresh lemon juice and the juice of one orange in a saucepan. Heat until the liquid is runny.
Uncover the ham, and score in a diamond pattern. Brush half the glaze over the ham, and top with thin orange slices. Increase the heat to 425 F, and bake the ham for 20 minutes. Brush the rest of the glaze on the ham, and bake for 15 more minutes.
For roast beef skewers, cut thick slices of pre-cooked roast beef into quarters. Fold the meat, and skewer with a toothpick. Place a slice of blue cheese on the toothpick, and finish with a grape.