Looking for a good "fancy" cold app to bring to Thanksgiving. Any recipes?

I agree - good smoked salmon always feels special.

Along those lines: you could make a classic gravlax with mustard/dill sauce, served on thinly sliced black bread: http://www.cookstr.com/recipes/gravlax Not hard to make, but sort of festive - thinly sliced and nicely arranged on a platter, it can look pretty 'fancy' too.

Smoked salmon is always a great choice and can be prepared very simply and still seem "fancy". Whip up some crostini, an herbed cream cheese and some good quality smoked salmon and you are in business!

I don't know if this qualifies as fancy - but it's very simple to make and delicious. A seasonal twist on Prosciutto with melon or figs: slice up ripe juicy pears (Bartletts work well) and wrap or drape the slices with Prosciutto di Parma. Done. (You can also add some thinly shaved Parmesan if you like.) I'm putting it out with drinks before the meal - light and unfussy, which I much prefer before a huge meal like Thanksgiving.

SKK 's idea for an antipasti platter is a good one. Here are my caprese bits...serve with some salumi and really good Parmesan ...you want to stay light on the appies! http://www.food52.com/recipes/13897_caprese_bites

Those chevre devils Kristen mentions are completely addictive and very attractive looking. This may not be fancy but you could fancy it up, my family ALWAYS had oysters on the half shell for our Thanksgiving appetizer. We also ALWAYS have shrimp cocktail on Christmas Eve, but when I serve shrimp cocktail I change it up and serve it with chimmichurri sauce. I LOVE the ideas of pate or sardine rillettes for an appetizer.

Having just made the fig and olive tapenade, I highly recommend it. With good crackers and cheese, I think it would fit the bill nicely. Another cold appetizer that I love to make -- one that's unexpected but totally easy to pull together -- is the sardine rillettes from Dorie Greenspan. Elise posted about it on Simply Recipes: http://simplyrecipes.com/recipes/sardine_rillettes/

Ooo Ooo - Pate! Aargersi's is pretty kick-ass! http://www.food52.com/recipes/2269_the_most_requested_pate_ever

Here are a couple other ideas (totally simple): http://www.food52.com/recipes/8844_fig_and_olive_tapenade (A bit fancier): http://www.food52.com/recipes/5277_chevre_devils

Forgot to add that a fresh antipasta plate is always welcomed. And you can never go wrong with good fresh vegetables and a great dip.

Not sure what you mean when you say 'fancy cold app'. Below are recipes that we love. This is very good http://www.food52.com/recipes/14866_paula_wolferts_herb_jam_with_olives_and_lemon And HardLikeArmours pickled prunes are amazing - have had them several times http://www.food52.com/recipes/9268_pickled_prunes Singing-Baker has a bean dip that you could heat up right before serving that always is a favorite when I make it http://www.food52.com/recipes/8908_roasted_fennel_white_bean_dip