Seafood & Fish

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Golden Gazpacho With Chilies and Shrimp

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Smoked Salmon With Creamed Spinach and Poached Egg

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Fresh Fava Bean and Shrimp Risotto

This luxurious risotto is a cinch to make. Use the plumpest, juiciest shrimp you can find.

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Potato Latke with Smoked Salmon (Crique Stephanioise)

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Smoked-Salmon Tartare

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Salad of Shredded Greens and Smoked Salmon (Chiffonnade de Saumon)

DURING the last year or so, chiffonnades - greens and vegetables cut into thin slivers - have become increasingly popular, as salads appear more often on menus. At Auberge des Templiers, in Beziers, in the Languedoc region, a chiffonnade of watercress and raw mushrooms was paired with tiny marinated red mullet and monkfish. This recipe comes from Christiane Massia of L'Aquitaine. The dressing can be made a day in advance, then refrigerated, but prepare the rest of the ingredients just before serving time.

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Turnip Pancakes Topped With Cod And Smoked Salmon

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Brooklyn Transplant Sandwich

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Mozzarella, Salmon And Basil Pinwheels

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Spiced Salt-Baked Shrimp

The chef Adam Evans of The Optimist in Atlanta likes to roast big, fresh Southern shrimp with the heads in a deep dish of rock salt studded with spices, an easy method that produces tender, delicately flavored and perfectly seasoned shrimp. Here, headless shrimp take on fragrance from cinnamon and star anise and get heat from jalapeños. The presentation is spectacular for a dinner party. Let the salt cool completely before you toss it out.

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Gazpacho With Lobster And Shrimp

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Salmon Slices With Confits of Citrus (Chez Nico)

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Salmon And Mango Napoleon

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Spinach Crepes With Smoked Salmon And Cream Cheese

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Salmon Fillets with Horseradish Crust, Cucumbers and Salmon Caviar

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Herbed Butter and Smoked Salmon Sandwiches

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Mimmetta's Peppers, Smoked Salmon and Pasta

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Smoked Salmon Roulade

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Pepper Pot With Shellfish And Squash

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Salmon With Peppercorns

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Baked Goat Cheese And Smoked Salmon Canapes

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Fresh And Smoked Salmon Spread

This recipe appeared in The Times in 1998, with a review of the "Le Bernardin Cookbook" by the chef Eric Ripert and Maguy Le Coze, Le Bernardin's owner. This fresh and smoked salmon spread pairs well with toasted bread, which is how they preferred to eat it each day at lunchtime.

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Flageolet Beans With Chanterelles, Smoked Salmon and Sage

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Smoked Salmon On Buckwheat Blinis