Reviewed: Nov. 30, 2008

Made this alongside a venison liver pate for Thanksgiving appetizers and it was very well received. Did not roll into a ball, just added parsley and pecans to the mixture and served in a bowl with crackers. Very good, and I'm going to try the leftovers in an omelette just for kicks. Will make again.

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rosyshell

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Reviewed: Apr. 8, 2008

Very nice spread. I would recommend placing all of the ingredients in a food processor to make the pate as smooth as possible.

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7 users found this review helpful

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jensenly

Cooking Level: Expert

Living In: Long Beach, California, USA

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Reviewed: Dec. 30, 2007

I tried rolling it in parsley, but it had not chilled enough. I just ended up sprinkling the parsley on top for garnish. I thought that it tasted fantastic but will probably add something next time to give it a little bit of spice as I think that will enhance the flavor.

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AMANDAB21

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Reviewed: Dec. 27, 2007

It taste great with toasted bread. I modified it a little bit. Instead of rolling the ball mixture into parsley and pecan, I added the parsley and walnut into the mixture. I also added less cream cheese, instead only put 4 tablespoon cream cheese.

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Micheline

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Reviewed: Dec. 25, 2007

I took this dip to a family Christmas get-together...it was a hit. My father n law "the chef" raved about it...a great compliment! I took the advice of other's, and added liquid smoke and crushed red peppers. I used fat free cream cheese. I served this in a bread bowl...made a great presentation! Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Dec. 17, 2007

Great recipe - so easy and huge hit. I added a touch of cayenne pepper to give it a little zip. And I used whipped cream cheese to give it a lighter texture

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Harli's Mama

Cooking Level: Intermediate

Home Town: Marion, South Dakota, USA

Living In: Everett, Washington, USA

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Reviewed: Dec. 13, 2007

Excellent! I used the liquid smoke and it was totally awesome. I also tried this recipe using canned mackeral, my mother enyoyed it better than the salmon??!! Great recipe!

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Eleah

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2007

I have made this for several years. The only difference is that I add 1/2 tsp. or so of liquid smoke. I prepare 2 or 3 batches and put into a plastic wrap lined fish mold. Refrigerate for several hours then turn out onto a platter and decorate with sliced almonds for the fins and pimentos & olives for face features. you can get real creative and make a beautiful display for an appetizer table. Serve with crackers

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24 users found this review helpful

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PATTIJO2

Cooking Level: Expert

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Reviewed: Oct. 10, 2007

Delicious and easy.

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Hotstuff

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 31, 2007

This is excellent ? I have a similar recipe and the only change is adding liquid smoke, just 1 tsp. does it. I put it in bowl with crackers around the plate and it is always a hit. I have used it for a filling for petite sandwiches. Make sure you buy the boneless salmon in a can.

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9 users found this review helpful

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jee jee

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2007

OMG! This is awesome! I was searching for something to do with leftover salmon and this is it! Great spread on crackers, fabulous filling for a sandwich. I didn't roll mine into a ball--no one wanted to wait that long! Thanks!

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thistle53597

Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA

Living In: Waunakee, Wisconsin, USA

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Reviewed: Jul. 17, 2007

Very easy and tasty. I added some liquid smoke to give it a little extra kick to it.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: May 11, 2007

One word describes~~~EXCELLENT~~ Do try to add some liquid smoke. They will think you spent all day in the kitchen.. My guest couldn't get enough & I had to give out the recipe. Thanks!

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14 users found this review helpful

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Mom'sTaxi1213

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2007

I used 4oz of smoked salmon and added in 1tsp of capers too to kick it up a notch. Wonderful!! Easy to prepare in a food prcessor and do in advance.

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A

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Reviewed: Dec. 10, 2006

Tried it with smoked salmon. You can't go wrong with cream cheese and smoked salmon. Next time I am going to work in some capers.

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CookBrooke

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Oct. 5, 2006

This is a great recipe...easy and quick! I use one like this but I add 1 teaspoon of liquid smoke to make it taste like smoked salmon.

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OliveChef

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 2, 2006

Very, very delicious. My mom loves it a lot.

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Synne

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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Reviewed: Jun. 11, 2006

Wow this was really good! Everyone ate this up! I couldn't stop eating it!!!

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Sep. 20, 2005

So easy to make and so elegant to serve, people wonder where I find the time!

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Sadez

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Red Salmon Pate

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