Remove any skin or bones from the fish. Weigh the flesh. Add three quarters the weight in butter. Blend to a smooth purée. Fill into pots and run clarified butter over the top. Alternatively ...

smoked fish – both hot (including smoked mackerel and hot smoked salmon and pate) and cold (including smoked salmon) – should now be avoided unless it's thoroughly cooked. The Food Standards ...

Salmon already goes brilliantly with the garlic and parsley, and when it's tossed into the pan at the last minute and coated with oil, it's just downright delicious. While smoked salmon might be ...

Season very well with salt and black pepper. Scatter with the salmon, onion and dill, then drizzle over some olive oil and serve with lemon wedges. Adam’s tip: These aren’t Bill Granger recipe ...

Go from prep to plate in just 10 minutes and give everyone in your house food envy at the same time. 6. Smoked salmon and avocado Layer up hot smoked salmon, peppery rocket and slices of buttery ...

Leave to cool completely in the foil. Line the base and sides of the tin with strips of the smoked salmon, leaving an overhang the whole way round the tin. You should have about 60–70g/2¼ ...