With just a handful of ingredients and a little patience, this Russian cured salmon turns into a silky, flavorful Passover ...

Around the world, lamb is served for its religious significance, and because lambs are slaughtered in spring. Ham, the other ...

Curing and brining your fish can make a huge difference in its tenderness and flavor, but which method is best depending on your recipe? We asked an expert.

In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the ...

This cured salmon will keep in the fridge for four to five days once wrapped tightly in some cling film. We know that you love to cook, and we wanted to provide you with a searchable recipe ...

Claridge’s restaurant introduced its fish pie in autumn 2024, and it quickly became a permanent fixture on the menu. Four ...

We love this salmon recipe, an impressive centerpiece to any Easter or spring menu. Served with horseradish dressing, it's got a kick, too ...

This Nordic method of curing salmon with salt and sugar is a very satisfying way of using our great quality New Zealand salmon. Once cured, the salmon will keep in the fridge for up to a week.

Lox is traditionally a salt-cured fillet from the salmon's belly ... F&W's guide has tons of recipes to satisfy your lox cravings.

For this recipe, you must start two days before. A sharp knife is a must to slice the salmon thinly, and a little will go a long way. The colours are outstanding, the taste delicate. Serve with a ...