Arrange smoked salmon, small bowl of Herbed Cream Cheese and bread on medium-sized serving platter. Garnish with red onion, capers, lemon slices and dill. Makes 6 servings

*Herbed Cream Cheese: Beat together until smooth 8 ounces softened cream cheese, 2 tablespoons milk, 1 teaspoon each lemon juice and dill weed, and 4-5 drops bottled hot pepper sauce.

**Six mini bagels, split, can be substituted.



  • 1 tbsp. garlic, minced

  • ¼ cup butter or margarine

  • 2 cups each half-&-half and whipping cream

  • 4 oz. julienne Alaska Lox, or Nova Smoked Salmon*

  • ½ cup peeled, seeded and chopped tomatoes

  • 1 tbsp. chives

  • salt & ground white pepper to taste

  • 8 oz. linguine or fettuccine**

  • ½ cup grated Parmesan cheese

  • 1 tbsp. minced parsley

Sauté garlic in butter about 5 minutes or until softened. Add half-&-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-½ cups liquid. Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. Season with salt and pepper. Cook linguine in boiling water about 10 minutes or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley. Makes 4 servings.

*Four ounces kipper smoked salmon, coarsely chopped or flaked, can be substituted.

**One pound fresh linguine or fettuccine noodles can be substituted.