Smoked salmon may be best known for its revered (and well-earned) spot atop a bagel with cream cheese, but we'd like to make the case for its second-best use: in all manner of appetizers. As our ...

Start your day with smoked salmon eggs Benedict for a weekend brunch with friends. Need a quick appetizer for a party? A creamy smoked salmon dip with crackers and veggies is always a crowd-pleaser.

This recipe is as fun to assemble as it is to enjoy - there's just something wonderful about hollowing out a crusty loaf of bread and filling it with eggs, crème fraîche, smoked salmon, and ...

Hot-smoked salmon is smoked hotter, at 120 degrees or higher, which yields a drier, flakier fish with a strong smoky flavor. It’s this flaky texture and smoky flavor which are ideal (and ...

This smoked salmon spread is an excellent addition to any cocktail party or holiday dinner. Also called a “savory cheesecake”, it is a blend of smoked salmon, Gruyere cheese, and fresh dill.

smoked salmon 1 tsp freshly grated lemon peel 1 tbsp lemon juice 1 tbsp capers 1 tbsp extra-virgin olive oil salt and pepper, to taste 1 medium cucumber fresh dill for garnishing 13/4 cup all ...

Let cool. Store in an airtight container until ready to serve. Cut each slice of salmon into three pieces, of about 2 inches by 3 inches. Lay each piece lengthwise on a cutting board.

In this recipe, the salmon is “cooked” through the salt and spice cure. The smoking is just for imparting smoky flavor to the fish, so it’s important that the smoker stay at 90 degrees or below.

In a food processor, combine salmon, cream cheese, sour cream or crème fraiche, onion, and juice, plus lemon juice and 1/4 teaspoon pepper. Process to combine until smooth, stopping to scrape ...