Sounded good, but WAY too much fish sauce! I did it as written and it was like eating salt. I think maybe 1 tbsp would be plenty.

Reviewed On: Nov. 15, 2009

This was very yummy. I made it as listed (although I ommitted the salmon roe garnish). I doubled the recipe and used half full-fat cream cheese and half light cream cheese. I'm sure it would work just fine using either one on its own. It's much easier to mix if you leave the cream cheese out to soften for at least an hour ahead of time. I tried to put it through my food processor but it didn't work at all - although it did a great job of pulverizing the salmon. Oh, and I used fresh dill as my dried dill is about a hundred years old.

Reviewed On: Oct. 22, 2009

I've just finished baking this and haven't actually tasted it yet, but it smells pretty good! Two problems with the recipe... it calls for ginger in the ingredients, but doesn't mention it in the directions. I had fresh ginger on hand so added it with the wet ingredients. The other possible problem is the second amount of sugar says "white sugar" so that's what I used, white granulated sugar, same as in the main recipe. I think it was supposed to be icing sugar though, judging by the photograph! I didn't need nearly that much sweet lemon juice - maybe half. It perhaps would be different if it was icing sugar...??? Can't wait to try it anyway! :)

Reviewed On: Dec. 22, 2008