Inspired by the simple but flavourful recipes of the French bistro, salmon rillette is the perfect dinner party starter, ...

To serve, divide the beetroot salad among 4 serving plates, scatter the salmon over the top and sprinkle over a little chopped dill. Arrange some fresh beetroot leaves on the side. Spoon the ...

Grease two ovenproof ramekins and bring a full kettle to a boil. Divide the smoked salmon between the two greased ramekins. In a separate bowl, combine the crème fraîche, horseradish and most of ...

It also melts into a smooth, rich sauce that won’t curdle like sour ... You can substitute hot smoked salmon for the crab; reduce the amount to 6 ounces. Add a pinch of red chile flakes if ...

Stir in the chives. When the eggs are still slightly undercooked, add the diced salmon and swirl through a little crème fraîche, creating a visible ripple. To serve, set a buckwheat blini on ...

Refrigerate for a further 24 hours before using, to allow the salmon to dry and firm up further. For the cream: Whip the crème fraîche and cream together, then fold in the horseradish sauce and ...