Cut salmon belly flap to fit larding needle; lard flaps lengthwise through sturgeon loin, using three to four pieces. Season; sear on both sides in ...

Place all ingredients except salmon in saucepan; heat to simmering. Simmer for 30 minutes. Place fillet in buttered pan; pour hot court bouillon ...

Remove any bones from the salmon and spread over the dill, reserving 4 sprigs for garnish. Mix sugar, salt and pepper together and sprinkle all over ...

Place water, salt, garlic powder, pickling spice, lemon juice, brown sugar and honey in sauce pot; heat to boiling. Remove from heat; let cool. Trim ...

Place all ingredients except salmon in blender or food processor; process until combined. Trim salmon fillet; remove pin bones. Place fillet ...

Mix the salt, sugar, and pepper together. Spread 1/4 of the mixture and 1/3 of the dill in bottom of a pan. Place 1 fillet with skin side down in ...

TO SERVE Cut cured salmon and tuna fillets into 16 slices. Cut tuna carpaccio into 8 slices. Arrange cured slices along bottom edge of platter; ...

TO SERVE Two hours prior to service, coat platter with thin layer of fish aspic; let set. Place fish head cracker in upper right-hand quarter of ...

2 lb Boneless, skinless salmon fillet 2 tb Olive oil 2 tb Lemon juice 2 tb Chopped fresh herbs* Salt and pepper to taste ------Sun-dried Tomato ...

Ingredients : Buy salmon steaks, allowing one per person or the thick end of the fillet, about 175 g to to each brochette. Skin the fish, discard ...