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. As our ...

If you're having a dinner party, deciding what to serve as passed appetizers can be harder than planning the main meal.

For seafood lovers who also enjoy that extra spicy kick, a mash-up of Buffalo wing sauce and baked or fried salmon is picante fish done right. Fortunately, with a few adjustments to the cooking ...

*If you don't have a thermometer, water should feel very warm to the touch. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough ...

Learning to read the labels on smoked salmon will help you choose the best that you can afford. Whether sold loose at fish counters, or pre-packed in chiller cabinets, the same labelling ...

Preheat the oven to Gas Mark 7 or 210°c. Bake the vol-au-vents for 15 minutes from frozen. Meanwhile, mix the cream cheese, lemon juice, and black pepper together. Place a heaped teaspoonful of the ...

Smoky salmon is softened with chives and dill ... In this savory, indulgent appetizer, robustly flavored and ultra-creamy Délice de Bourgogne cheese rests with pan-roasted wild mushrooms and ...

Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray. To make the salmon, sprinkle the semolina and paprika over a large plate and season with salt and pepper. Spread the butter on top ...

Few fish are as popular as salmon. According to the National Fisheries Institute, the only seafood that is more popular in the United States is shrimp - but salmon still reins supreme as the ...

Melissa McCart/Eater NY French onion dip at The Portrait Bar The menu at the Portrait Bar in the Fifth Avenue Hotel is ...