Reviewed: Nov. 22, 2009

This was a big hit as an appetizer at a recent dinner party. Very quick and easy to make. I served it with sesame and rice crackers. Also, it was really good the next day on top of a bagel and cream cheese. Great as a brunch dish too.

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SarahC.

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Reviewed: Jul. 28, 2009

This was great. I made two different versions of this (one with just salmon and another with a mix of salmon and crab meat), both of them were awesome. This was a great appetizer served with thin party crackers and tortilla chips at a recent luau party. Some guests added a bit of tabasco to the salad to give it an extra zing. Yummy! Even the kids loved it.

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kac2research

Cooking Level: Intermediate

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Reviewed: May 2, 2009

This can be served with tortilla chips as a dip or for a presentation drop a spoon on lettuce leaf as a wrap, Great! I added caper's to mine & it really hit it for me.

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Sandra

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Angleton, Texas, USA

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Reviewed: Aug. 1, 2008

This sounds fabulous but I need to know what to serve it with. Any ideas? I appreciate any feedback I can get.

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Katrinia

Cooking Level: Intermediate

Living In: Belmont, North Carolina, USA

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Reviewed: Jun. 30, 2008

Yum, and healthy too! I used two small smoked salmons, and was surprised how much this recipe made. I made this a day ahead to let the flavors mix, and it turned out delicious. I served with Kalua Pig in a Slow Cooker as well as Spam Musubi. Delicious hawaiian feast!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 26, 2007

This recipe was perfect for my luau....delicious

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2newknees

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Reviewed: Apr. 3, 2007

Excellent!!!!Never heard of this dish and had some smoke salmon to use and tried this recipe. Loved the flavors together. Just added a tad of cilantro and it was great. Thanks

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Christina

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Reviewed: Mar. 21, 2007

This recipe takes me home to the beach, with a kalua plate lunch. This recipe tastes best when allowed to sit in the fridge for a few hours to allow the flavors to merry. Onolicious, broke da mouth!!

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Reviewer:

QueenofSuburbs

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

Living In: Hobbs, New Mexico, USA

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Reviewed: Oct. 16, 2006

I'm used to the raw, minced salmon fillet so often used in Hawaii, cooked by the salsa. This one is also quite nice, and even more 'ono' with the addition of about 1/2 tsp of minced cilantro!

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