This morning in the kitchen, we are joined by Bob Burke from Pot au Feu making Chicken Liver Pate. The recipe below is for a smoked fish pate, another great dish by Bob. All the ingredients are ...

This is my twist on classic taramasalata, which I started making with the belly, tail and trimmings from smoked salmon. I ...

Chef Mark Salter from the Robert Morris Inn shows us how to make Smoked Bluefish Pâté, with cucumber, fennel salad and red onion. This is all apart of Talbot Restaurant Week, a time where a spotlight ...

Beside a photo on Instagram of big freshly caught blues, a friend recently posted this: “I just feel sadness for people who don’t like bluefish.” But smoked bluefish is another matter entirely.

Either hot smoked trout or salmon works well in this very simple pâté. MAKES ABOUT 20 100g soured cream 1 tsp capers, drained and chopped 1 lemon, zest and a squeeze of juice 1 spring onion, finely ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: Yield: 8 servings. Ingredients: 5 ounces smoked trout fillet (see note) Remove stray skin or bones from trout. Flake the ...

This pâté massively delivers on flavour – it contains just enough yogurt to blend the mackerel, and the lemon cuts through the oily fish perfectly. Don’t be put off by the large quantity of dill: it ...

Row 34 isn’t the only place to graze on seafood charcuterie this summer. Your own dining table could be, too. Chef Jeremy Sewall is hoping fans of his restaurant’s smoked and cured boards will be into ...

Chef Jasper White, who died on May 11, weeks before his 70th birthday, was one of the innovators of New American Cuisine. At Jasper's, the fancy restaurant that he ran on the Waterfront, he took ...