salmon hors d’ouevres

A white dish with asparagus, Bearnaise sauce and gravlax.

Grilled Asparagus with Béarnaise and Gravlax

Chef Albert Ponzo from the Royal Hotel shares his elegant recipe for this classic spring asparagus dish.

A white platter with bite-sized lox and latkes and cutlery

Latkes and Lox with Blackberry Caviar

This appetizer recipe for Latkes and Lox with Dill Cream has an ingenious twist - blackberry caviar.

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