To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate.

Using a pair of scissors, cut the salmon pieces into rough raggedy strips and arrange them on a large plate or a couple of plates. Pour the lime juice mixture over, cut the baby gherkins into slender ...

2. Flake the salmon into a bowl and mix through crème fraîche until the fish is well coated. Add more crème fraîche to loosen if necessary. 3. Top with the deep-fried capers and pink peppercorns.

Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl, and mix until they are thoroughly combined.

You could serve it with cucumber pickle, capers or caperberries ... to the single cream. Stir until the gelatine has dissolved. Fold the double cream through the prawns and salmon, then pour ...

It's shockingly easy to throw together a bold smoked salmon dip. You just need three ingredients to create a last minute app ...

Baking salmon filets is simple, passive, and takes just enough time for you to prepare a restaurant-worthy cream sauce. Florentine sauce is as elegant and flavorful as a salmon filet, making it ...

Salmon is not something we ate fresh when we were growing up, although I do have memories of Mum making savoury crepes for dinner with broccoli and tinned salmon in a bechamel sauce. Pretty fancy ...

Mix together the cream cheese, Tabasco and capers. Put into a small serving bowl. Arrange the salmon on a large serving platter. Pile the pickled cucumber over the salmon and serve with the ...