A great salad is all about balance—fresh greens, juicy vegetables, creamy textures, and a protein-packed topping that ties ...

Garnish with Old Bay seasoning, sliced cornichons, and additional smoked salmon. Serve immediately, or chill about 15 minutes in the refrigerator before serving.

You do not want the skin, just the cooked meat, if there are herbs and spices on the salmon, you can put those in the dip as ...

Serve two tattie scones on each plate, then top with the salad and a dollop of the crème fraiche mixture. Add slices of smoked salmon or trout, a few fennel fronds or dill, if using, and lemon ...

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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 ...

The smoked salmon in this omelette is accompanied by cream cheese into which cream, chives and Parmesan has been stirred. I used four eggs, but they were rather small; so opt for three if extra large.