This delicious smoked salmon mille-feuille recipe from the Institute of Culinary Education will help settle those cravings.

Smoked Salmon Mille-Feuille (layered salmon crepes) from chef Kelly Bianchi at Wynn Las Vegas(courtesy of Wynn Las Vegas) If cooking for a crowd intimidates you, the catering and banquet chef at ...

Blend the chopped smoked salmon with the lemon juice in a food ... gradually pour in the double cream until the mixture thickens to a mousse, scraping the sides of the food processor with a ...

A new way to have a mille feuille, matching smoked salmon with green apple. A quircky but tasty mix! Clean the apple, and cut ...

Put the cold-smoked salmon into a food processor and whizz until very smooth. Briefly whizz in the double cream, then scrape the contents of the processor into a bowl. Mix in the flaked hot-smoked ...

An easy starter for your next gathering, this salad features a quickly made smooth salmon mousse piped onto purchased croutons. serves Place salmon, sour cream, mustard and juice from 1 lemon in a ...

Check for seasoning again. Stir through the chopped smoked salmon. Grease a 600ml (1pt) mould, or 8 individual moulds, with sunflower oil, then pour in the mousse. Cover with clingfilm and chill ...