In a bowl, combine the cream cheese, parmesan, garlic and chives, then season with salt and pepper and stir. Season the salmon fillets with salt and pepper and spread the cream cheese mixture ...
eggs and sauce can all be prepared up to two days in advance and then assembled no more than two hours before serving. Keep chilled until served. Try to get salmon fillet slices that are all the ...
Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet. Mix the lemon zest and parsley together and sprinkle over each fillet, pressing ...
Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...
Arrange lemon slices in an even layer in bottom of a 13- x 9-inch baking dish; top with salmon fillets. Rub lemon zest with 1/4 teaspoon of the salt in a small bowl until fragrant; sprinkle lemon ...
With hot-smoked salmon, a splash of wine and a slosh of cream, this is not your average pasta and sauce. It's easy to make, however, and turns a desperate after-work dinner into something that ...
Preheat the oven to Gas Mark 7 or 210°c. Bake the vol-au-vents for 15 minutes from frozen. Meanwhile, mix the cream cheese, lemon juice, and black pepper together. Place a heaped teaspoonful of the ...
Chicken Entrees Artichoke Chicken Sautéed Chicken, Topped with Artichokes, Diced Tomatoes, and Scallions in a Delicate Lemon Wine Sauce, served with a Risotto Cake Lunch: $18.00 Dinner: $24.00 Brie ...