If you can't find fresh horseradish, you can add fresh dill to a jar of ready-made horseradish cream. For the beetroot ... scatter the salmon over the top and sprinkle over a little chopped ...

Remove from the pan and serve warm on a hot plate with a ruffle of thin slices of smoked salmon, a dollop of crème fraîche and a few sprigs of dill. Sift the flour and baking powder into a bowl ...

Fill with a blob of homemade raspberry jam and whipped cream and a dusting of icing sugar or with a blob of crème fraiche, slices of smoked salmon and grilled scallions Heat oven to 230°C.

Enter lohikeitto, a traditional Finnish salmon soup, made with fragrant leeks, tender potatoes, and rich cream. Lightly ...

A succulent salmon fillet can be the foundation of ... Then fold in the lemon juice, mayonnaise, and creme fraiche, lightly seasoning once more with salt and pepper. When ready to dish out ...

Stir in the chives. When the eggs are still slightly undercooked, add the diced salmon and swirl through a little crème fraîche, creating a visible ripple. To serve, set a buckwheat blini on ...

shift your mindset beyond a bagel with cream cheese. Yes, we adore this failsafe combo (which we'll delve into below) but given its luxurious qualities, smoked salmon has the potential to soup up ...

While the pasta and salmon are cooking, mix together the creme fraiche and grated parmesan, and loosen with a few table spoons of the pasta cooking water. Once the salmon is cooked, remove any ...

A sharp knife is a must to slice the salmon thinly, and a little will ... a light soy dressing and a dollop of creme fraiche, or serve on dark rye bread or blini.

Ladle the soup into bowls. Top with a dollop of the crème fraîche, garnish with the tarragon leaves and serve. MAKE AHEAD The soup can be refrigerated for up to 1 day. The tarragon crème ...