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Reviewed: Jun. 25, 2008

I thought this recipe was good but not exceptional. Like a lot of ppl, we all like to add our 2 cents in the recipe which I did b/c I LOVE spicy foods. I made the recipe for 4ppl, added one finely chopped jalapeno pepper for flavor and crunch. Since I'm a little food conscience, I used non fat cream cheese and low fat sour cream. I know the regular stuff is the good stuff but I don't want to work out double time for this. I bought some toasted rye crackers and miltons multi grain crackers to go along with it. It was good. Would I make it again? Probably not.

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Reviewer:

Moosehead


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Reviewed: Jun. 23, 2008

I wasn't thrilled with it as I thought it was a little bland. But I went back added more onions, celery extra pepper and a bit of dijon mustard. Very good.

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A.Z.

	Cooking Level: Expert Home Town: Annapolis, Maryland, USA
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Reviewed: Feb. 5, 2008

Great for salmon lovers. I used a bunch of green onions and added garlic powder to taste. Will definitely make again...maybe with some halibut.

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DUBYANGE

	Cooking Level: Expert Living In: Warren, Michigan, USA
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Reviewed: Nov. 12, 2007

This is SO good and so simple. I add a little more Tabasco for taste and a little cracked pepper. I've also put it between bread and served them as little finger sandwiches.

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Connie Ding

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Austin, Texas, USA
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Reviewed: Oct. 31, 2007

Great! I was looking for a different way to have salmon and this worked nicely.

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SYRIELLE

	Cooking Level: Intermediate
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Reviewed: Apr. 13, 2007

Last night I made the Cedar Plank Salmon from this site. I had a little piece leftover & made this spread. I did have to add more spices to get it to my liking. Thanks!

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scotdog98

	Cooking Level: Intermediate Home Town: Duncanville, Texas, USA
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Reviewed: Nov. 8, 2006

I BBq the salmon with butter and garlic, add a touch more sour cream, omit the salt, and add 3 tbs of soy sauce, also my preference to double the green onions, and hot sauce. never lasts long , no matter where I take it

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Reviewer:

fishnfool

	Cooking Level: Intermediate Home Town: Baker City, Oregon, USA
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Reviewed: May 3, 2006

I used canned salmon, left out the worcestershire and onion, used more hot sauce, and added liquid smoke. Very easy and delicious!

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2 users found this review helpful

Reviewer:

LISMITH


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Reviewed: Mar. 29, 2006

I made this recipe using 1 can of canned salmon (drained)instead of the fillet. It turned out really good! I also added a couple of blobs of mayonnaise and served it with toasted challah bread. It made for an interesting appetizer, my guests devoured it!

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Reviewer:

Allie

	Cooking Level: Professional Home Town: Calgary, Alberta, Canada Living In: Logan, Utah, USA
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Reviewed: Dec. 26, 2005

Very Yummy! Brought this to a Christmas party and it was all the rave! I love this because you don't have to worry if somebody is allergic to shellfish. I did add garlic powder, and cut the salmon to 3/4lb. There will DEFINITELY be a next time!

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LisaLaLa

	Cooking Level: Intermediate Home Town: Springfield, Massachusetts, USA Living In: Los Angeles, California, USA
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Reviewed: Nov. 22, 2005

I've made this recipe several times, and it's always popular. It's incredibly easy to put together. I add a little pepper and about half a teaspoon of horseradish, which you can't really taste, but it adds complexity to the flavor.

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Lisa6

	Cooking Level: Expert Living In: Coon Rapids, Minnesota, USA
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Reviewed: Sep. 20, 2004

Terrific! I took it to a wine tasting party and it was a big hit. Ate the rest the next day in front of the NFL game. Yummy!!

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Reviewer:

ROMP


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Reviewed: Jul. 11, 2004

We loved this spread. The longer you chill it, the more the flavors come together. Next time, I'll add more hot sauce.

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ADAMSM2


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Reviewed: Feb. 13, 2004

I made this last week for a party, using leftover grilled salmon instead of poached salmon. I also added a few drops of liquid smoke so the spread would have a "smoked salmon" flavor. Otherwise, I followed the exact recipe. It was very well recieved. I served it with a combination of crackers, and carrot and celery sticks. The recipe makes a large bowl of spread. Right after I made it, I tested it on a cracker and was not terribly impressed. The next day I tried it again, and it was delicious. Definitely NEEDS that 8 hours in the fridge for the flavors to properly blend. When I got ready to leave the party, the salmon spread was almost completely gone. I'll make this again -- THANKS for the recipe!

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10 users found this review helpful

Reviewer:

SwanInWA

	Cooking Level: Intermediate Home Town: Fremont, California, USA Living In: Port Ludlow, Washington, USA
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Reviewed: Jun. 22, 2003

Very yummy. Up the tabasco for more zing.

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6 users found this review helpful

Reviewer:

MCNERK


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