This crispy pancake-like dish from the legendary Wolfgang Puck is topped with both smoked salmon and smoked sturgeon, which perfectly complement a dill crème fraiche, caviar, and chives.

2 cans John West wild Alaska red salmon 350 g pasta 1 leek, trimmed and sliced 100 g broccoli, broken into florets 150 g trimmed and halved 2 Tbsp. fresh parsley, chopped 250 ml crème fraiche 1 ...

Spiced smoked salmon with creme fraiche, betroot and horseradish THIS is a really handy spread to have in the fridge when you just feel like a special treat or it could even make a fantastic starter.

WILD Alaskan salmon is a staple of supermarket shelves and not only is it delicious it is also environmentally sustainable.

Squeeze plenty of fresh lime juice into each bowl, and garnish with more tortilla chips, cilantro and dollops of creme fraiche, as desired.

In a small bowl, combine creme fraiche, cucumber and green onion. Taste and season with salt. Refrigerate until serving time. Coat the salmon with oil and then season generously with salt and ...

Add the salmon and artichoke hearts and heat through for 2-3 minutes, stirring gently until hot. Try not to let the salmon break up too much.

Hot-smoked salmon, beetroot and grains with preserved lemon crème fraîche recipe A no-cook assembly of shop-bought cooked grains, crunchy raw veg and smoked fish ...

Combine the creme fraiche, dill and lime juice in a small bowl. Season with three-eighths teaspoon salt and a pinch of pepper. Check the seasonings and flavorings, and adjust to taste.

This potato leek soup recipe offers soul-warming comfort, and is adaptable with options to include crème fraîche, smoked salmon, roasted broccoli florets, shredded cheddar cheese, or a crushed ...