A light and citrusy salad of warm-smoked salmon is the centerpiece of these open-faced sandwiches, or tartines.

The combination of both fresh and smoked fish add texture and smoky and briny ... Bring to a boil over high; add a generous pinch of salt, and simmer over medium until tender, about 15 minutes.

If you're ready to find out how versatile bourbon really is, we bring you some of the best fish dishes that you can pair with ...

The salmon salad can be prepared up to one day in advance. When ready to use, spread it on bread for an open-faced sandwich ...

Warm-smoked salmon is smoked at a higher temperature (at least 120 degrees), which yields a meatier and flakier fish with a ...

If using a whole mackerel, place the smoked fish on a chopping board with the ... Once melted, add the leek and onion. Season with sea salt and cook until softened. This will take approximately ...

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Jeffrey Kim’s sashimi bowls are perhaps the least flashy in town—but for good reason. The lunchtime bowls at his Aji Fish ...

Every day this week Lisa Faulkner's bringing us a no fuss dinner recipe that costs £2 for a family of four. Today, it's her fish finger tacos.

Old Ebbitt Grill, DC’s oldest eatery, is getting its first-ever spinoff this spring. Like its great-grandfather, the Reston ...