Smoked Salmon Appetizer Bites

This smoked salmon appetizer ticks all my boxes for finger food: it's fast to make loads (no fiddly assembly), it's served at room temperature and can be made ahead. Oh - and it looks gorgeous

Smoked Trout Dip or Spread (Budget Gourmet)

This Smoked Trout Dip / Potted Smoked Trout is an elegant starter that is easy to make and easy on the wallet. Whole smoked trout is one of the cheapest items at the seafood shop!

Smoked Salmon and Dill Tea Sandwiches

Throughout Britain and many of its colonies, tea is often served in the mid-afternoon as a quick bite between the midday and evening meal. Tea sandwiches as well as pastries, breads, butter, jams and small confections are served. Traditionally tea sandwiches are cold, two-bite sandwiches; some of the most common are egg salad, watercress, and smoked salmon. This version of the classic salmon tea sandwich uses a cream cheese with dill along with some red onion to brighten up the sandwich.

Cucumber Canapés with Smoked Salmon Mousse

Cucumber Canapés with Smoked Salmon Mousse is finger food that looks a bit fancy pants but is easy to make loads! Bonus: HEALTHY appetizer 26 calories each.

Creamy Dill Sauce for Salmon or Trout

This Creamy Dill Sauce for salmon is simple to make and tastes so delicious! Delicious EASY dinner on the table in 15 minutes - and it's healthy too!

Hot smoked salmon

Here's how I make hot smoked salmon at home. 

Blinis with smoked salmon

Blinis with smoked salmon are easy to make in volume, are a timeless, elegant finger food that's perfect for special occasions.

5-Ingredient Smoked Salmon and Potato Salad

Five ingredients (plus salt and pepper), one pot, and under half an hour for this super tasty, meal-worthy salad of fingerling potatoes and smoked salmon.

Cured Salmon Gravlax (crazy easy!)

Homemade Cured Salmon Gravlax is arguably the ultimate easy-to-make luxury food. Incredibly easy, make this using a small fillet or whole side of salmon.

Dinner Tonight: Smoked Fish Patties with Dill Mayonnaise

In my local market there are multiple stands that sell all manner of smoked and preserved fish, from pickled herring to gravlax-style salmon. But by far the most prevalent are hot-smoked, whole head-on fish like latikas (bream) and forell (trout)....