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Try them as a salad with that creamy concoction as the dressing, or serve this salmon cakes recipe with canned seafood as an appetizer using the dill-spiked yogurt as a garnish. Created as a ...
Gourmet magazine called him “one ... Here is his recipe for gravlax, the elegant Swedish appetizer. It’s a salt-sugar-dill-cured salmon with a silky-smooth texture. It can be prepared in ...
Smoked salmon may be best known for its revered (and well-earned) spot atop a bagel with cream cheese, but we'd like to make the case for its second-best use: in all manner of appetizers.
Discover D'Amico's summer party dishes with Chef Geoff Lamden-Stout's delightful recipes, perfect for elevating your ...
As we head into the holiday season, it’s handy to have a few healthy appetizers and snacks up our sleeves for guilt-free meals and nibbling before and between festivities. Hot-smoked salmon ...
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Smoked Salmon Egg Salad Recipe for Brunch, Lunch or Any TimeThe salty richness of smoked salmon elevates egg salad to something both gourmet and sensual ... It also works on toast points as a passed appetizer for a party. But my favorite way to eat ...
Chef Tom Douglas recommends checking out the smoked fish department in Whole Foods to spice up your appetizers, and make them fit into your busy schedule. “It’s salmon, always,” he says ...
They are usually packaged in 4-ounce fillets as opposed to thinly sliced, cured salmon and can be refrigerated for two or three days or frozen to make quick appetizers. The salmon dip should be ...
The smoked salmon appetizer, not to mention its lack of a ... It's a kind of rustic gourmet appeal.' ...
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How Thousands of Salmon Are Perfectly Smoked Daily Inside the Smoked Salmon Processing FactoriesIn factories dedicated to smoked salmon, thousands of salmon are processed ... fighter jet assigned to USS Truman is lost in Red Sea These Frozen Appetizers At Costco Are Better Than Restaurant ...
Salmon Tortilla Roll-Ups are an easily made appetizer that would be a savory addition to party menus. The recipe comes from Kathy Cary, executive chef and owner of Lilly's restaurant and La Peche ...
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