Reviewed: Mar. 24, 2008

I made this recipe as part of a Scandinavian Smörgasbord for about 8 people. No one seemed to like it very much. There was quite a bit left at the end of the party. It may be too strong for many tastes.

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Reviewer:

Susan

Reviewed: Jul. 9, 2006

This was very salty

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Reviewer:

GMMEISTE

Reviewed: Jun. 3, 2006

OH MY! This is way to salty to even eat. Will never ever make this again. Sounded good but no way!

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Reviewer:

RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Apr. 10, 2002

Salty and fishy.. but easy.. the food processor is the way to go for many of these tapenades, terrines, and mousses.. Not really for kids... big kids seem to like it though

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Reviewer:

BOGARTSAID

Reviewed: Dec. 10, 2001

A big hit, went very good with white wine, touble the recipe and was gone in the first hour of the party.

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10 users found this review helpful

Reviewer:

RJWISEMAN3

Reviewed: Mar. 5, 2001

This recipe really IS absolutely fabulous!!!! I am really amazed!!! WHO invented this?? The first taste made my mouth water, and my guests all wanted to know the big secret. But off course I couldn't reveal it! Now they are coming back for more... It is definetly a MUST-TRY party sucsess! An obvious 5-*'er!

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13 users found this review helpful