An urgent health warning has been issued over the risks of eating smoked salmon and other cured fish as the Christmas period approaches. The Food Standards Agency (FDA) and Foods Standards ...

Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or ...

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 ...

Smoked salmon always feels like a special treat: It's pretty, it's pink, and it's just expensive enough to splurge on when the in-laws are in town. But a little goes a long way, and perhaps you ...

Learning to read the labels on smoked salmon will help you choose the best that you can afford. Whether sold loose at fish counters, or pre-packed in chiller cabinets, the same labelling ...

Preheat the oven to Gas Mark 7 or 210°c. Bake the vol-au-vents for 15 minutes from frozen. Meanwhile, mix the cream cheese, lemon juice, and black pepper together. Place a heaped teaspoonful of the ...

Using dark rye or wholegrain bread for sandwiches rather than white will increase the fibre content. This high-protein open sandwich with salmon and quark cheese makes a quick and convenient low ...