Oh my gosh, these were good. I had to make my own little pie shells, which was a bit of work, but definitly worth it. All my guest love them and they were gone in a flash, I wish I had made twice as many.

Reviewed On: Feb. 11, 2009

This recipe is a lot of fun to play with and adjust until it's just perfect for your tastes. It is, however, a very tasty recipe just the way it is, with no adjustments necessary. I make this all the time for my picky husband, he loves it. I found that one egg was enough when using the liquid from the salmon tin, (or the same amount of milk if you want it less fishy). The only advice I do want to give on this recipe is: mix together the salmon, breadcrumbs, onions, egg and whatever liquids and spices you want to use, and leave it in the refrigerator for at least a few hours before frying. I've found that the longer I leave it (even for a few days, sometimes), the tastier the finished patties are!

Reviewed On: Dec. 2, 2008

The taste was great, but it was a bit on the runny side... I doubt I'll make it again.

Reviewed On: Aug. 6, 2008