685 saloon recipes

This is a great recipe for your next party. They’re shaped like a nurse’s cap! Try this recipe.

Canned salmon and rice casserole with a creamy cheddar mushroom sauce, topped with buttery cornflake crumbs. Retro comfort food baked until golden and bubbling.

Take a trip to the Outback with this scrumptious appetizer. Perfect for a relaxing day in the shade with a cup of tea!

A low-carb version of Lox (smoked salmon) and cream cheese that uses scrambled eggs to replace the classic bagel. Rich, creamy, and delicious, it is perfect for celebrating National Cream Cheese and Lox Day or anytime for an impressive Brunch or breakfast offering.

Chef Andrew Berman's Potato-Horseradish Soup recipe

A rich and decadent frittata packed with a variety of seafood.

An easy to make hearty colorful tuna casserole that's topped with zucchini and tomatoes.

Suzy's lime cheesecake with a toasted coconut crust and a mousse-light filling set with gelatin, whipped cream, and beaten egg whites. Brighter and airier than a baked New York style.

A wonderful sauce for fresh grilled salmon, halibut or sea bass.

Poor man's shrimp transforms cubed salmon into shrimp-like bites by quick-poaching in heavily salted water. A vintage frugal cooking trick that yields firm, pink, shrimp-textured salmon for cocktails or salads.

Hawaiian namasu, a Japanese-Hawaiian pickled vegetable salad with cucumber, carrot, onion, and celery in a sweet vinegar brine. Served cold with sliced smoked salmon.

Giant prawns stuffed with smoked salmon, bread crumbs, garlic, and parsley, then broiled in white wine and finished with a butter pan sauce. An elegant seafood appetizer for two.

Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.

Caviar kisses with salmon caviar on cucumber rounds topped with dill sour cream, served with buttered heart-shaped toast points. An elegant two-bite appetizer for special occasions.

Classic Scandinavian gravlax cured with kosher salt, sugar, crushed white peppercorns, and fresh dill. No cooking required. The salmon cures in the fridge for 48 to 72 hours under a weighted press.

Homemade seafood sausage made with whitefish, salmon, and shrimp, seasoned with parsley and cayenne. Poached then grilled for a crispy skin and tender, briny bite.