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Mustard Aioli Grilled Potatoes with Fine Herbs; California Rose Punch; Smoked Salmon Pizza (a la Wolfgang); Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs 27 11
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Smoked salmon, spicy horseradish, bright lemon, and finely chopped dill all get mixed into a cream cheese and Greek yogurt base for the creamiest savory dip imaginable. Get the Smoked Salmon Dip ...
All of the flavors of buffalo chicken combine together so well in this casserole—the sweetness of the potatoes gives the perfect contrast to the spicy wing sauce, and the bacon adds the perfect ...
Gravlax with hovmästarsås (a mustard and dill sauce) Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]), gravlaks or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs [1] [2] and may occasionally be cold-smoked afterwards.
1. Heat a small skillet over high heat. Add the andouille and cook, stirring, until sizzling, about 1 minute. Transfer to a medium bowl and let cool to room temperature.
Summer offers lighter fare such as smoked mackerel, sommersalat (lit. 'summer salad', radish and cucumber in a smoked cheese dressing), new potatoes, and freshly peeled shrimp. [6] Hundreds of combinations and varieties of smørrebrød are available, and some traditional examples include:
Put the salmon filets in a foil-lined baking pan and brush with the glaze. Bake the salmon for 12 to 15 minutes, or until the insides of the salmon are just barely translucent. Put the remaining glaze in a microwave-safe bowl and heat for 1 minute, or until warm. Place one salmon filet on each plate and spoon on the remaining sauce.