Reviewed: Jan. 15, 2012

Don't like smoked salmon? Me either, but the modification I found made a yummy dish. While trying to find the pate and discovering the cost vs. how much I needed, decided to taste some aged cheddar being sampled nearby. I had the thought to try that instead. Shredded it and combined with cream and mushrooms/onions. Used Sam's club fillets and wrapped each one with 1/2 a sheet for individual dinners. Turned out GREAT!

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Reviewer:

Amykate

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Home Town: New Castle, Pennsylvania, USA

Living In: Horseheads, New York, USA

Reviewed: Sep. 22, 2010

very good. After reviews I used a pouch of salmon in place of the pate. I used Tilapia (had it on hand). Everyone enjoyed it.

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Reviewer:

CHAR

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

Reviewed: Aug. 5, 2010

Pretty good. Nice presentation. Mixed reviews among my 4 kids and hubby. Next time I will try with a few changes as the salmon pate was a little overpowering for my family's taste. This recipe made enough for two nights for my family of 6.

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Reviewer:

jnet

Reviewed: Feb. 21, 2010

We could not find any salmon pate, so we just bought some chunked, bagged salmon and added it. I eventually want to try it with the pate, but as it was...it was delicious. We will definitely be having this again. We are adding it to our list of fav's.

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Reviewer:

SeeJeepCrawl

Reviewed: Dec. 27, 2009

This was excellent! I did vary from the measurements but not the ingedients and I found this to be fantastic! I will be making this again. Mine could have easily fed 6 people.

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Reviewer:

N Morski

Home Town: Hamburg, New York, USA

Reviewed: Jun. 10, 2008

this recipe is great the flavour is really good. I've seen the other reveiw and the problen she had was not cooking all the liquid out of the mushrooms enough is all

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Reviewer:

alvin

Reviewed: May 24, 2006

I tried this the other night, and it came pretty good but not at all the way it was intended. First of all, I don't think the author of this recipe could have possibly meant 1 sheet of puff pastry. I use Pepperidge Farm puff pastry and one sheet of that will NOT roll out that much. Maybe pie crust or phyllo? My pate-mushroom mixture just went all wet, so I don't think rolling it up like a wellington would have been so successful anyway. I wound up putting the fish in a 11x7 pan, topping it with the pate-mushroom mix and the puff pastry on top of that. It tasted great, and even reheated well, but it was a fussy recipe for what you wind up with IMHO. I probably won't make it again for that reason.

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