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By Deantini on October 19, 2013
"You could serve this as a 1st course for company; it is not your usual mayo/tuna salad. The addition of fresh mushrooms and green peas really does the trick. I usually make a lighter version where I will strain the whey out of some plain yoghurt in a sieve and use 1/3 strained yoghurt and 2/3 mayo. If using this method the yogurt must be drained really..."
Prep Time: 5 mins
Total Time: 5 mins
By *Parsley* on November 27, 2007
By André Grisell on October 21, 2004
"This is the traditional Swedish gravlax recipe. Nowadays lots of varieties have evolved, but this is the original. It is traditionally served with the mustard sauce ('Gravlaxsas') and lemon. I recommend a German or Californian dry or semi-dry white wine to this. Because of the simplicity of the recipe, the salmon has to be of the best quality..."
Prep Time: 20 mins
Total Time: 72 hrs 20 mins
By breezermom on November 15, 2013
By Olha on February 18, 2008
"Not just for company, these flaky pasties are often served after sauna with a glass of milk, lemonade, or a mug of beer. This dough is very easy to work with. They make perfect appetizers for a party, as you can assemble them ahead, refrigerate or freeze them, and bake them just before serving."
Prep Time: 15 mins
Total Time: 30 mins
By Chef Kate on June 28, 2007
"According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're..."
Prep Time: 30 mins
Total Time: 96 hrs 30 mins
By UmmBinat on January 11, 2011
"ZWT6 Norway. Sophie Dahl from http://www.foodandwine.com makes blini (mini pancakes) with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year."
Ingredients: chives, salt & freshly ground black pepper...
Prep Time: 10 mins
Total Time: 30 mins
By Pets'R'us on April 22, 2005
"I love making this for dinner parties and any time really when salmon is available at a reasonable price. Serve with buttered toast or rye bread and slices of cucumber.
Curing time not included. The sauce is like a mayonnaise and is quickly made using an electric mixer."
Prep Time: 1 hrs
Total Time: 1 hrs
By UmmBinat on January 1, 2011
"ZWT6 Norway. Recipe by Grace Parisi from http://www.foodandwine.com. Smoked salmon could be considered the most important Norwegian contribution to modern international cuisine. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce. Here is a beautiful tea sandwich."
Prep Time: 45 mins
Total Time: 45 mins
By Bergy on December 25, 2008
"This is traditionally part of any Danish Smorgaasbord., Also wonderful for any recipe calling for Lox - appetizers etc. The wine and cognac cures the raw salmon. This cannot be compared to smoked salmon the process is very different nor do I recommend grilling it. It is ready after curing sliced very thinly. It is wonderfull on a bagel with cream cheese,..."
Prep Time: 72 hrs
Total Time: 72 hrs
By Trinkets on October 6, 2008
"Who doesn't like smoked salmon? But with the prices these days, who can afford it? Here's an easy and less expensive presentation of salmon to be served as you would the smoked variety. I prefer the fresh, aromatic taste of this salmon cured with juniper berries than I do the smoked. Serve with a mustard sauce or with buttered dark bread rounds..."
Ingredients: coriander, gin, kosher salt...
Prep Time: 15 mins
Total Time: 96 hrs 15 mins