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 ...

For the topping, place the cream cheese in a large bowl. Season with salt and pepper and stir through the lemon juice to taste and the smoked salmon until combined. Transfer to a piping bag fitted ...

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

It's a Salmon Wellington. Plus, simple Key Lime tarts ... In mixer with whisk attachment, start beating heavy cream on medium-high speed. As cream begins to thicken (3–5 minutes), add ...

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 ...