Perfect for a summer meal or brunch, gravlax salmon is a recipe for raw salmon cured in a mixture of salt, sugar, and spices. This gentle “cooking” method yields melt-in-your-mouth flesh that’s fragrant and full of flavor. Ideal served in thin slices, on toasted bread, or as an elegant appetizer. A simple preparation with no cooking required that always impresses.

Herb-crusted salmon features a salmon fillet topped with a crispy, aromatic layer. Visually stunning and endlessly adaptable to your tastes and preferences, it will become a go-to recipe.

After the pepper-crusted tuna steak, here’s a Japanese-style soy tuna steak version, fragrant and slightly spicy thanks to ginger and wasabi, perfect with an Asian vegetable stir-fry and rice or quinoa.

This tuna and tomato quiche is a delicious pantry-staple quiche that will delight everyone in no time.

Keftas are a variety of fish patties with a distinctive slightly flattened shape that are fried. They can be enjoyed as an appetizer or as an accompaniment to fish couscous.

Here’s a flavorful and simple version for making homemade fish soup with rouille sauce. If you’re not used to asking your fishmonger to set aside heads and bones, now’s the time to start! Enhance this soup with fish of your choice, steam them before adding when serving.

As a cold appetizer or a heartier main course, the Nordic platter is an elegant dish featuring smoked fish, salad, and served with blinis or toast. Here’s my favorite version, which you can adapt based on your taste and what’s in your fridge.

Here’s a delicious recipe to add to your collection - simple and flavorful, no frying required. These fish balls in tomato sauce are incredibly tender, and kids absolutely love them. You can serve them as mini appetizers, as a starter in sauce, or as a main dish with bulgur or rice.

If you’ve browsed Pita & Chocolat before, you’ve probably noticed I love fish tartares. I’ve shared my mango tuna tartare, and my pani puri with tuna and salmon tartare. Today I’m adding a newcomer to the collection with an unusual fruit. What’s great about these appetizers is that they’re simple, festive, and beautifully presentable all at once.

Herring and potato salad is a classic French bistro dish that’s always a crowd-pleaser. It’s very simple to make, and like most classic recipes, success depends mainly on ingredient quality - beautiful potatoes and good herring.

Steak au poivre is a French classic. Here I’m offering you a tuna steak version with an irresistibly creamy peppercorn sauce. It’s a meal that’s both festive and super quick to make.

Smoked salmon pasta, a festive and quick dish to prepare. The secret to this dish is, as always, quality ingredients—especially good smoked salmon that’s not too salty.

Baked endives with smoked salmon are an excellent twist on the famous endives au jambon. To be honest, this recipe is what made me fall in love with cooked endives. If like me you’re not a fan, here’s a recipe (with tips) that should help you appreciate them. And if you already love them, it’s simply delicious so you should enjoy it too!

Leek season has begun! This smoked salmon and leek quiche is an excellent seasonal recipe that’s also perfect for using up an opened package of smoked salmon. If you enjoy fish quiches, you’ll likely also love the white fish and mushroom quiche and the salmon and spinach quiche with ricotta.

Pani puri, crispy Indian shells filled with salmon and mango tartare, an original and refreshing bite-sized appetizer.

This delicious salmon quiche, flavorful and aromatic, is perfect served warm or cold. It’s a variation of the white fish and mushroom quiche and the zucchini ricotta quiche.

Oven-roasted sea bass is a dish that evokes the South of France and vacation vibes. Served with vegetables and a beautiful olive oil mashed potato.

Pasta del mare is an Italian classic usually made with shellfish. Since I don’t eat shellfish, I’m sharing an excellent version made my way, with fish (shrimp and scallop substitutes). If you like, you can also add smoked salmon.

Pani puri, crispy Indian shells filled with tuna and mango tartare, a very fresh and flavorful bite-sized appetizer. Always a crowd-pleaser!

Today I’m sharing a twist on the traditional carbonara pasta recipe, made with salmon. Just like the classic version, this dish contains no cream - only eggs serve as the binding agent.

This white fish quiche is excellent and ideal when you only have a little fish in the freezer.