1. Preheat oven to 220°C. Lightly grease a baking dish with oil or line it with baking paper. In a small bowl, whisk together ...

Electric smoker recipes are a staple in my house! An electric smoker was the first smoker I ever smoked with. Even thoug ...

Hetty Lui McKinnon takes one of my favorite fast ingredients, shelf-stable gnocchi, and makes it the base of a ...

1/2 cup or 1 stick butter, softened 1 tsp lemon zest Salt and white pepper to taste 1/2 bunch or 2 tbsp chives, finely sliced 170 grams smoked salmon Roll the pastry into a 12-by-18-inch rectangle.

A rewarding method for flavor lovers Cold-smoking salmon might sound like a technique reserved for professionals, but this ...

Using a sharp, thin-bladed knife, cut each nori roll crosswise into 8 pieces. Set each piece on a cucumber slice, cut side up, and arrange on a platter. Sprinkle with the pepper and sesame seeds ...

Slice a baguette or seeded bread into thin rounds – around 1 cm thick works best. Toast slices lightly in the oven at 180°C for about 5–7 minutes or on a stovetop griddle until golden brown.

Smoked salmon lives up to its name. It's dry-cured with salt or salt and sugar and then smoked. Cold-smoked: Smoked at room temperature, cold-smoked salmon is typically sliced paper-thin.

Smoked fish is an easy yet luxurious way to make any brunch feel special. You can always cold-smoke it yourself, or simply pick up smoked salmon, trout, or sablefish at the grocery store or from ...

This recipe, courtesy of the "Official Oakville Grocery Cookbook," and inspired by the Napa Valley market that's operated since 1881, blends layers salty smoked salmon, fresh goat cheese ...