That's a shame, because smoked salmon ... "It's as simple as salt, sugar, and a bit of time," he says. "Wrap it tight, leave it in the fridge for 24 to 48 hours, and you'll have your very own ...

It looks as if you have spent ages preparing it, yet is very simple to make ... Place the remaining smoked salmon in a food processor with the cold cooked salmon, cream cheese, very soft butter ...

Made in a loaf tin, this pâté is easy to slice, so it looks very elegant on ... Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream ...

Perhaps the toughest to decipher is lox and smoked salmon, specifically cold smoked salmon ... and maintains a nice salmon flavor, but is also very salty. Because a little goes a long way ...