Smoked Salmon

In the late nineteenth century, salmon was so abundant in Scotland that servants refused to eat it more than three times a week — but then again, they didn't have the recipe for this delicious hash. Top each serving of the hash with one or two poached eggs. Make a watercress salad with a simple vinaigrette to have alongside, and offer a pitcher of mimosas or some juice to drink.

This sophisticated appetizer from Aqua in San Francisco is nice for a special occasion.

In France, tartines are slices of bread topped with butter and sometimes cheese, honey, or other spreads. Here that simple idea is turned into a sophisticated appetizer when the bread is brushed with chive oil and topped with smoked salmon and goat cheese.

Look for wasabi powder in the spice aisle or the Asian foods section of the market.

Can be prepared in 45 minutes or less.

(Savory Sandwich Torte) A variety of fillings can be used in this savory sandwich torte, often served on special occasions in Sweden.

Wondra, a fast-blending flour, is a supermarket staple that's ideal for thickening sauces and gravies. It is put to good use in this quick pasta dish.

Herbs and a touch of maple syrup accent this colorful breakfast dish.

Red onion, capers and fresh dill make nice toppings. Serve the pizza with lemon wedges.

Serve with: Mixed baby greens with shredded radishes in a citrus vinaigrette, and a sesame baguette.

This is terrific with sautéed green beans, a plate of sliced tomatoes topped with grated hard-boiled egg and olive oil vinaigrette, and a toasted sourdough baguette. Pound cake with strawberry sauce makes a nice dessert.

Some classic Scandinavian flavors show up in this simple-to-make, cross-cultural pizza, made even easier by the use of frozen bread dough.

Make this the centerpiece of an hors d'oeuvre platter that includes crackers, breadsticks, cornichons, and olives.