Smoked salmon's versatility shines in dishes like scrambled eggs, tortilla wraps with cream cheese, elegant platters with crackers and dilled vegetables, salads over greens like spinach or arugula ...

Smoked salmon alongside baby greens, jammy eggs, and a warm bacon-shallot vinaigrette make for an upgraded take on the ...

Treat yourself to a touch of luxury with this light, creamy smoked salmon pasta with crème fraîche. Grated courgette fried with garlic and chilli makes a very speedy pasta sauce. Each serving ...

Flip the overhanging smoked salmon slices over the top and press down firmly. Chill in the fridge for at least 5 hours or until firm. Serve in thick slices with the brown toast, lemon wedges and ...

Chefs and home cooks are increasingly turning their backs on farmed salmon and opting for trout, over concerns about ...

To serve, place a round of soda bread on each plate. Top each one with 1 tablespoon of the cream cheese mixture, followed by a round of smoked salmon. Repeat until you have three layers in each stack.

Preheat the oven to Gas Mark 7 or 210°c. Bake the vol-au-vents for 15 minutes from frozen. Meanwhile, mix the cream cheese, lemon juice, and black pepper together. Place a heaped teaspoonful of the ...

Smoked salmon pieces or offcuts are not as perfect ... If it is too stiff add a little more lemon juice. As a dip serve with vegetable sticks, rice crackers or grainy toast triangles.

Season the Salmon Generously season the flesh side of the salmon with kosher salt and fine black pepper. Start Smoking Place ...