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 ...

While cool, salty lox and smoked salmon can seem pretty similar, there are a few key differences between the two when it ...

The salmon salad can be prepared up to one day in advance. When ready to use, spread it on bread for an open-faced sandwich as a healthy lunch.

To thaw, let the stack sit at room temperature until the crêpes are pliable, about an hour, and then peel them apart and proceed with your recipe. Smoked Salmon Cocktail Crêpes with Cucumbers ...

If you want to boost your veg intake, this tasty mix of smoked salmon, grains and leaves with a light, tangy dressing will give you three of your five a day. You can mix and match the optional ...

I’ve adapted a salmon chowder recipe I typically make with fresh salmon filets. A small amount of smoked salmon is an ideal substitute giving this chowder loads of flavour. This recipe qualifies ...

our recipe for lox rangoon (don't let the name fool you), and many more dishes. But while lox comes from the salmon's belly and is never smoked, smoked salmon can come from any part of the fish ...

A stone cold classic – follow Anna's simple, speedy crêpe recipe and fill with herby yoghurt and smoked salmon for a decadent and nutritious brunch. To make the crêpes, mix the flour and eggs ...