aste.
Blend or fold salmon and cream cheese. (Nota
Roll out smoked salmon slices and spread with a layer of cream cheese. Roll up smoked salmon and cut into thin slices. Place one or two salmon slices on each cracker.
an with one-third of smoked salmon, allowing salmon to overhang.
Place
Cut up the broccoli into bite sized pieces and crumble the smoked salmon.
Over medium heat, heat the alfredo sauce.
Add the broccoli and smoked salmon.
Add salt and pepper to taste.
Warm until heated through.
Enjoy as a sauce to the pasta.
he center, add the eggs, salmon and 1 tbsp oil and
Chop 8 oz of the smoked salmon and stir into the cream
ot suggested salt as the smoked salmon is salty, but do add
side.
Lay slices of smoked salmon over base to completely cover
ith cream sauce. Stir in smoked salmon and serve immediately with freshly
pinch of salt, go easy. Stir until combined and put
For the fennel remoulade, trim fennel, reserving small fronds. Using a mandoline or sharp knife, thinly slice fennel and place in a bowl. Add mayonnaise, mustard, capers and lemon juice and stir to combine.
Spread bread with butter. Place smoked salmon slices on bread. Top with fennel remoulade, onion, salmon roe and reserved fennel fronds. Serve.
br>Place a layer of smoked salmon across the middle of each
ork surface.
Arrange the smoked salmon slices on the cling film
ousse with bits of pink salmon in it.
Add salt
russels sprouts and half the smoked salmon slices in the pastry. Beat
br>Finely chop half the smoked salmon slices and mix with the
ell blended.
Mince (smoked salmon) or flake (hot-smoked salmon) salmon, gently stir into
olds. Cut one-third of smoked salmon into very thin strips. Set
In a small bowl, mash yolks with mayonnaise. Season to taste. Spoon evenly into whites.
Top with smoked salmon and roe. Sprinkle with chives to serve.
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and saute until translucent, but not browned.
Add the smoked salmon and continue cooking just until salmon turns opaque, 1-2 minutes.
Pour in the cream and add capers.
Be careful how much salt you add because the snoked salmon and capers are both salty.
Add pasta and toss to coat.
*Ifthere doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down.
Serve with freshly grated parmesan.