Cook's Corner: A dip, two drinks and new noodle dish

This week I have two recipes, as promised, from the Mardi Gras dinner recently, plus two more that may seem familiar but are new to me at least!This dip is made of hot-smoked salmon (available at the grocery store) and is candied a bit to give it the most wonderful flavor. Add to that capers, dill and lemon for a real winner of an appetizer!Jane’s Candied Salmon Dip...