Appetizer: Another way to make crepes in France is to use buckwheat flour, to make galettes and main dish crepes. Here we are ...

Appetizer: We've never been so happy to have snowflakes in the house ^^ Because yes, we can assure you that this flaky ...

Top each one with 1 tablespoon of the cream cheese mixture, followed by a round of smoked salmon. Repeat until you have three layers in each stack. Add a spoonful of the pickled red onion and ...

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 ...

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...

Classic salmon and cream cheese on a olive oil laden bread. A beautiful tricolor dish specially curated for Republic day. Make this for your brunch with friends or family for the coming holiday. Or ...

Plus, it’s ready in under 30 minutes. Consisting of just cream cheese, hot smoked salmon, and green onions, it’s a simplified version of a classic dip in my cookbook, Fresh Midwest. This easy yet ...

Place the remaining smoked salmon in a food processor with the cold cooked salmon, cream cheese, very soft butter, chives and lemon juice. Blend until smooth and season to taste. Spread half of ...

Drain the potatoes and place into a bowl with the butter, cream, cheese and rocket and mash together. To serve, place the mash onto a serving plate with the salmon on top. Drizzle with the sauce.