The gazpacho below is an old favorite of mine and the smoked salmon bruschetta was sent to me by friends Pat Schmidt and Joey Chiappetta. Heat your smoker to 225 degrees F. If you are using a ...

Mix the crème fraîche, mustard, horseradish, sugar and vinegar. Season. Fold a slice of salmon on each bruschetta, top with a spoonful of the horseradish and a sprig of dill. Prepare and bake ...

Bruschetta saves the party every time and ... in a miniature size that you can politely shove right into your mouth. 6 ounces smoked salmon 2 tablespoons freshly chopped chives Cut the salmon ...

Bruschetta is simple to make ... thickened with mashed beans so that the filling sticks to the bread; smoked salmon rillettes — finely chopped salmon flavored with capers, lemon and fresh ...

As noted, bruschetta is simple to make ... thickened with mashed beans so that the filling sticks to the bread; smoked salmon rillettes — finely-chopped salmon flavoured with capers, lemon ...