Smoked Salmon

For a nice presentation, garnish the plates with thin cucumber slices, watercress sprigs and some radishes.

These can be made one day ahead, then drizzled with the vinaigrette just before serving.

At breakfast time, the hash is topped with poached eggs; on the bistro menu, it is served with crème fraîche.

Serve warm croissants and an arugula and Belgian endive salad with lemon vinaigrette to accompany this dish. Baked apples with brandied whipped cream complete the meal.

Can be prepared in 45 minutes or less.

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.