Finally, combine all ingredients: smoked salmon, crumbled fresh salmon, strained yogurt, lemon juice, dill, salt, and pepper. Refrigerate until ready to serve. For detailed steps, see the full recipe ...

*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 ...

a serving of Buffalo wings with a side of celery means a party. 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 ...

Flip the overhanging smoked salmon slices over the top and press down firmly. Chill in the fridge for at least 5 hours or until firm. Serve in thick slices with the brown toast, lemon wedges and ...

Serve alongside sliced apples and pears for the perfect sweet-meets-salty pairing. Hollowed-out acorn squash is filled with melty Comté and Gruyère cheeses in this colorful appetizer from chef ...

Meanwhile, mix the cream cheese, lemon juice, and black pepper together. Place a heaped teaspoonful of the cream cheese mixture into each case and top with shredded smoked salmon. Garnish with a dill ...

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

Slide the omelette onto a serving plate, rolling it up as you go. Brush the omelette with melted butter, add a few slices of smoked salmon along the top. Sprinkle with chopped chives and serve.