Reviewed: Jan. 8, 2012

I used 365 brand canned salmon, mayo instead of sour cream, and white onion and chives instead of green onions (because I was out of sour cream and green onions) and it was fantastic! This will be my next potluck dip for sure!

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Reviewer:

laladee808

Reviewed: Oct. 30, 2011

Exceptional taste and easy to make.

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Reviewer:

Happyfloridian

Reviewed: Aug. 23, 2011

I modified this recipe to tone down a trout I had baked a little too salty. Because the trout was already salty and spicy, I didn't add either of those ingredients, but it was really good. I will most definitely use this recipe in the future!

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3 users found this review helpful

Reviewer:

Honesta

Reviewed: Apr. 16, 2011

This was pretty easy to make but there wasn't much flavor to it. I may try it again and adjust seasonings.

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Reviewer:

HrCreuzi

Reviewed: Mar. 24, 2011

Made this today as written, but used Laughing Cow spreadable garlic flavor cheese in place of cream cheese, since that is what I had on hand. I also added much more hot sauce, probably nearly a teaspoon of Sriracha. Very good, nice texture for a dip. If eaten with veggies, this is a low carb snack.

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Reviewer:

barkparkbarb

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Clarkston, Michigan, USA

Reviewed: Jan. 19, 2011

This was fantastic. What a great change from the usual smoked salmon recipes. I halved it because I didn't need as much as this recipe called for. It does need quite a bit more hot sauce for more zing plus a little garlic powder. Overnight refrigeration is an absolute MUST for the best taste.

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5 users found this review helpful

Reviewer:

Cheeky

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Jan. 1, 2011

Because of diet limitations, I used this more as a basic recipe, adapted to my diet. I used baked salmon that was leftover (I usually have some around to use in salads); low fat cream cheese, fat free plain yogurt, no salt or worcertshire sauce, lemon pepper, dry chives, onion powder, chopped garlic, and a bit of sriracha (an asian hot sauce thatalso gave the spread a pinkish color), thus making it with minimal fat and salt. To make it "smoked". I added about a capful of liquid smoke ( my answer to having inexpensive smoked items until I can buy my own smoker as smoked salmon around her runs $20.00+ a pound). It came out really yummy. I served it on toast points with a sprinkle of paprika to give it a more festive look. All I can say, was it was all gone in minutes. I will definitely make this again.

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Reviewer:

RMW

Reviewed: Nov. 7, 2010

Made this for a girls' night to rave reviews. I think that next time I'll add a little more salt and freshly ground pepper. Yumm! Maybe a little bit of liquid smoke?

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Reviewer:

kimbera

Cooking Level: Intermediate

Reviewed: Sep. 29, 2010

Outstanding. Used salmon and halibut that a friend sent from Alaska. Went right by the recipe except used leftover grilled fish. The fish were marinated in: juice of 2 red grapefruit + 1 tsp zest 1/3 cup extra virgin olive oil 2 cloves garlic, crushed 1 tsp dijon mustard 3 TBS soy sauce Marinated fish (3 lbs) for 2 hours and cooked on medium high gas grill for 10 minutes, skin side down, unturned, using pecan hulls dropped directly onto the ceramic coals for the smoke. Used 12 oz salmon ans 6 oz halibut (18 oz instead of the 16 oz called for in the recipe as that was what I had left over). The dip wasn't anything to write home about when first made but the next day it was outstanding. Server with Ritz crackers and butter (Townhouse) crackers. Will probably try it next time with canned salmon. The grilled Alaskan fish were fantastic but I don't get that often.

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Reviewer:

rdtripp

Cooking Level: Expert

Living In: Springhill, Louisiana, USA

Reviewed: Jul. 24, 2010

Use leftover vegetables and part of an onion with the poaching water. I agree that 1/4 cup white wine also is good for poaching. I substituted leftover baked salmon, cooked just till moist and "whipped" cream cheese with plain yoghurt(not sour cream). I liked adding smoked spanish paprika and a little horseradish.

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11 users found this review helpful