This Smoked Salmon Cream Cheese Dip is made with creamy cream cheese, capers, shallots, fresh dill, Worcestershire, lemon, ...

Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise.

Salmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper ­towels. Place one or two cooling racks on top of a parchment- or ­aluminum-foil-lined baking sheet ...

You could serve it with cucumber pickle, capers ... of smoked salmon followed by the cling film. Transfer to the fridge and leave for several hours to set and chill. To make the dill sauce ...

*If you don't have a thermometer, water should feel very warm to the touch. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough ...

Thoroughly combine the dill weed, black pepper and garlic powder into the whipped cream cheese. 3. With a spatula, gently fold in the smoked salmon flakes ... or wire. 5. Spread the sweetened ...

Evenly arrange the flaked salmon, pieces of asparagus and chopped red onion in the quiche shell. Pour the egg mixture overtop, and then arrange the chopped dill and capers on top. Bake in the oven ...