A perennial classic, this appetizer mixes salty smoked salmon and crunchy cornichons into a creamy, rich egg filling. Smoked salmon brings salt and smoke to this iconic side, with crisp chopped ...

To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails’ egg halves alongside, cut-side up and sprinkle with celery salt. Arrange the ...

Spoon a little of the herb sauce on top of each piece of salmon, top with half a quails' egg and two asparagus spears. Serve the remaining sauce in a sauce boat and arrange the remaining quail’s ...

Pink salmon hatched in rivers in Hokkaido spend a whole winter in the sea before returning to the streams between August and October to lay eggs. A river in Rausu on the Shiretoko Peninsula ...