Reviewed: Feb. 20, 2006

I liked this as a base for making salmon spread; it insipred me. I used 5 times as much smoked salmon and only twice as much cream cheese. I added a generous tablespoon of horseradish cream. I put all the ingredients in a blender until I had a consistant, creamy texture. Then I added fresh dill. It made a great light spread which I served at a buffet alongside BLT dip, for contrast.

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34 users found this review helpful

Reviewer:

lisaonthepiano

Reviewed: Apr. 22, 2003

Pretty good! I had some leftover salmon and used it up in this appetizer. The taste is mild but good. I did add a TBLS of sour cream to take some of the edge off the cream cheese and a little more minced garlic. Will keep this recipe around!! Thanks Toni!

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14 users found this review helpful

Reviewer:

DREGINEK

Reviewed: Dec. 28, 2002

Excellent flavor. Everyone loved it. I didn't have any seafood seasoning so I left that out. I rolled the ball in chopped pecans and served it with wheat thins. yummy!

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14 users found this review helpful

Reviewer:

KATHYP17

Reviewed: Aug. 6, 2010

This spread is absolutely perfect for bagels on Sunday morning! Very elegant too, I have also used this for finger roll ups with whole wheat tortillas!

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7 users found this review helpful

Reviewer:

Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Mar. 20, 2010

Was VERY cream cheesy even though I nearly tripled the salmon. Would have really liked a more salmony recipe.

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7 users found this review helpful

Reviewer:

Mrs. Jabaay

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Feb. 11, 2011

Great recipe but absolutely fantastic with a few modifications. I used equal parts cream cheese and salmon (smoked), added a few cloves of fresh garlic, used half a lemon, and a few shakes of cayenne pepper. Scoop with a nice cracker and finish off with your favorite hot sauce (I recommend Chipotle Tabasco).

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6 users found this review helpful

Reviewer:

Brandon

Reviewed: Nov. 29, 2005

this dish was a hit at thanksgiving dinner. i used both canned salmon and smoked salmon in the spread. next time i will try with with just the smoked salmon.

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6 users found this review helpful

Reviewer:

milkmommy

Reviewed: Jul. 4, 2010

Grilled my own salmon. Added 1/4 cup FF plain yogurt to make it a little easier to dip. Subbed dill for the seafood seasoning. Amazing!

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5 users found this review helpful

Reviewer:

amy

Cooking Level: Intermediate

Home Town: Eufaula, Alabama, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Jan. 15, 2005

oh Yum! I made this as a trial run before a dinner party and we ended up eating the whole bowl between just two of us!! I would recommend salty crackers to go with it!

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5 users found this review helpful

Reviewer:

KHORROBIN

Reviewed: Dec. 22, 2007

I wasn't sure how to rate because I doctored this up a lot following a lot of the other reviewers' advice. It came out uber-awesome and wanted to share. I used entire packet of wild pink salmon, 12 oz whipped cream cheese, 2 heaping T of light sour cream, juice of half a lemon, 2T capers, seafood seasoning, garlic powder and 2 T worcestire. I sprinkled a little smoked paprika on top for aesthetic purposes. Everyone loved this and there were no leftovers. Tweak it around yourself following other reviews - I just lucked out with this combination.

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4 users found this review helpful