It is typically served cold, often with cream cheese and dill, and is a mainstay on many brunch menus. Smoked salmon is ...

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. Add a spoonful of the pickled red onion and ...

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 ...

Cream Cheese and Smoked Salmon Mini Vol Au Vents are elegant and delicious bite-sized appetizers. The crispy puff pastry shells are filled with a creamy mixture of cream cheese, smoked salmon, and ...

Classic salmon and cream cheese on a olive oil laden bread. A beautiful tricolor dish specially curated for Republic day. Make this for your brunch with friends or family for the coming holiday. Or ...

This smoked salmon fusilli ... Sauce can be made ahead but leave the cream out until ready to serve. Add some deseeded fresh red chilli if you like it spicy. Fresh salmon can be used but the ...

Learning to read the labels on smoked salmon will help you choose the best that you can afford. Whether sold loose at fish counters, or pre-packed in chiller cabinets, the same labelling ...

Mix together the cream cheese, Tabasco and capers. Put into a small serving bowl. Arrange the salmon on a large serving platter. Pile the pickled cucumber over the salmon and serve with the ...

This bagel sandwich features salty lox and an earthy beet cream cheese with horseradish, scallions, dill, and garlic salt.

This smoked salmon omelette with goat's cheese and beetroot relish recipe is a delicious and elegant breakfast or brunch option. The omelette is filled with creamy goat's cheese and smoked salmon, ...

Simply blitz everything until smooth, then use straight away or store in the fridge for 3-4 days. To serve, generously spread the ‘cream cheese’ onto pieces of toasted bread, top with the smoked ...