Start your day with smoked salmon eggs Benedict for a weekend brunch with friends. If you love eggs Benedict and salmon, you ...

It’s also great for toasting meringue and caramelizing crème brûlée. To make cold-smoked salmon, begin by curing the fish in salt and brown sugar. This step helps draw out moisture and gives ...

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

This Pasta with Salmon and Cream Cheese is a creamy, flavorful dish that is ready in just 20 minutes. It's a simple dinner that feels indulgent without much effort. I developed this recipe during a ...

Fold over the overhanging pieces of smoked salmon followed by the cling film. Transfer to the fridge and leave for several hours to set and chill. To make the dill sauce, sprinkle the cucumber ...

Good smoked fish starts with a good salmon fillet. Yes, you can smoke an old, soft-fleshed salmon that has been in freshwater ...

Salmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper ... minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ...