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- In saucepot, prepare farfalle as label directs but do not use salt in water;

   drain.
- Meanwhile, in nonstick 10-inch skillet over medium-high heat, cook 

   grated carrot and 1/2 cup water until tender, about 5 minutes.
- Add vermouth and heat to boiling; cook 1 minute.
- Stir in cream, salt, and pepper; heat to boiling.
- Cook 1 minute.
- Remove skillet from heat; stir in salmon pieces and chopped fresh dill.
- Toss salmon mixture with pasta to serve.

Smoked salmon canapés with Mascarpone

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- Combine butter and chives.
- Roll bite-size pieces of smoked salmon into 1-inch-high cone shapes.
- Stir mascarpone cheese with chopped dill until fluffy.
- Fit pastry bag with fine tube.
- Fill pastry bag with dill cheese..
- To assemble, spread chive butter on bread rounds.
- Place rolled salmon cones upright on bread rounds.
- Pipe dill cheese into center of each cone.
- Garnish with small dill sprigs.
- Can be made few hours in advance and refrigerated.
- Before serving, let stand briefly to remove chill.

Smoked Salmon Pizza and Other Embellishments

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To prepare dough, mix 1 cup of the flour, salt, sugar and yeast in a large bowl. Pour oil into water; add to yeast mixture. Mix thoroughly. Add remaining flour; knead for 3 to 5 minutes on a floured surface. Put in a greased bowl, cover and place in a warm spot for 40 minutes or until needed.

Dough can be made in the morning and kept in the refrigerator. Let it warm up for about 1 hour before using. The dough is very forgiving. Stretch dough out on an ungreased medium pizza pan or cookie sheet just before you are ready to assemble the pizza.

Preheat oven to 475řF. In a small bowl, mix tomato, garlic, green onions, pepper and dill. Spread this mixture directly on pizza crust. Sprinkle Asiago cheese on top. Bake for 10 to 12 minutes on lower rack of oven. Remove from oven. Spread salmon and capers on top; return to oven for 3 minutes.

Makes an 8 slice pizza.

Variations:

*Substitute red onions for the green ones and ripe olive for capers.
*Try a combination of tomato, red onion, fresh basil and oregano. Top with goat cheese and black olives.
*The tomato, onion, basil and oregano base can be used with low-fat mozzarella, chunk water-packed tuna, fresh or bottled roasted red peppers, black olives and capers.

Smoked Salmon Quesadillas

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- Additional chopped fresh dill fresh dill sprigs
- Blend goat cheese, grated fresh horseradish, sour cream and chopped

   fresh dill in medium bowl.
- Season cheese mixture to taste with salt and pepper.
- Heat heavy large skillet over medium high heat.
- Add 1 tortilla to skillet and cook until brown spots appear, about 1                

   minute per side.
- Transfer to work surface.
- Spread 1 tbsp cheese mixture over tortilla.
- Top with 1/4 of smoked salmon and sprinkle with additional chopped dill.
- Repeat with remaining tortillas, cheese mixture, smoked salmon and dill.
- Cut quesadillas into wedges.
- Garnish with dill sprigs and serve, passing remaining cheese mixture

   separately.

 Cucumber Rounds With Smoked Salmon Mousse

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- Combine the mousse ingredients in the bowl of food processor and blend

   until the mixture is smooth.
- Chill at least 30 minutes.
- Cut each cucumber crosswise into approximately 20 slices, each slightly

   less than 1/4" thick.
- Cucumbers can also be peeled, striated with fork tines or cut into

   decorative shapes with biscuit cutters.
- Assemble hors d'oeuvres no more than an hour before serving by

   softening the mousse with a wooden spoon and putting it in a pastry bag

   with a leaf tip.
- Pipe mousse on top of each cucumber slice and garnish with a small

   watercress leaf.
NOTE: If you prefer, you can slice the cucumbers a bit thicker than 1/4" and make a small hollow for the filling in the center of the slice with a melon-ball scoop.