Smoked Salmon

Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.

Perfect for breakfast or as a snack, these protein-packed bowls feature all of my favorite bagel toppings.

If you love beef tartare but don’t love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. 

Made with crème fraîche and chives, this quiche is good enough to be eaten plain. But a buffet of garnishes—smoked salmon, avocado, braised leeks—make this Easter brunch truly memorable.

Parmesan and thyme make this Dutch baby decidedly savory—but the real beauty here is that the batter can be made up to two days in advance and kept in the fridge for an easy, romantic breakfast for two.

A chunk of smoked salmon is the heart of this refreshing, savory dish. You'll pile crisp fennel onto a bed of lemony yogurt, then top the whole mix with a tangy mustard dressing.

Sour cream and lemon zest combine for a sprightly sauce that complements smoked salmon in this 30-minute one-pot meal.

Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

This zesty spin on the old party classic matches hot-smoked salmon with beet horseradish, two kinds of soft cheese, and crunchy veg and herbs. Serve it with bagels or pumpernickel bread.

Because the crème fraîche melts into the potatoes, this dish has the virtue of tasting lush without appearing overly so. For an even more sumptuous look, give the salad a generous dollop on top.

I have written many quiche recipes and usually they are mushroom with a little ham, but smoked salmon in a quiche gives a lot of flavor and works beautifully with the basil.

Pillowy baked Dutch baby pancakes can be topped with countless combinations of your favorite savory brunch ingredients.

Turns matzo brei into an elegant main course that incorporates young green garlic and leeks. Topped with silky smoked salmon and horseradish-spiked crème fraîche, this dish is too beautiful to serve only during Passover.

We've made this classic French spread even easier by using smoked salmon in place of the more traditional poached fish.

This recipe combines your favorite bagel toppers with an acidic snap of pickled green tomatoes.

Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.

Everything good about a lox and bagel sandwich (minus the bagel).

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers. Erickson's favorite brand is available at lokifish.com.

Hot-smoked salmon, unlike cured, is fully cooked.