The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 4, 2009
A party favorite.
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Cooking Level: Intermediate

Home Town: Chagrin Falls, Ohio, USA
Living In: Bend, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 22, 2009
This was very yummy. I made it as listed (although I ommitted the salmon roe garnish). I doubled the recipe and used half full-fat cream cheese and half light cream cheese. I'm sure it would work just fine using either one on its own. It's much easier to mix if you leave the cream cheese out to soften for at least an hour ahead of time. I tried to put it through my food processor but it didn't work at all - although it did a great job of pulverizing the salmon. Oh, and I used fresh dill as my dried dill is about a hundred years old.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 4, 2009
Great. Omitted the roe (didn't have any) and added chopped red onion & capers after I removed it from processor. A great bagel spread!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 27, 2009
Yum. I didn't add the roe. I may make it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 24, 2009
This is pretty good, but I think it tasted a little too cream cheesy. I want the predominant flavor to be the salmon so next time I'll use 1/2 the cream cheese.
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Cooking Level: Expert

Home Town: Queens, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 24, 2009
Great recipe...used red salmon I caught and smoked myself. Put some chopped fresh dill on top for looks. Everyone loved it. Caught one friend licking the bowl out when empty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 30, 2009
Brilliant recipe!!! Thank you
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 10, 2009
This really is delicious but for me the salmon flavor was kind of overpowered by the cream cheese. I used sockeye so maybe I need to try and different variety of salmon. But all in all it was delicious.
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Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 3, 2009
Perfect spread. Easy to make and tastes delicious. I ommited the salmon roe, but ate it with crackers on thanksgiving and thought it was perfect.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Ketchikan, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 18, 2009
Really tasty. I added a bit more whipping cream, to thin it out. great with crackers!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 5, 2009
Wow. Super easy. I used partially-cooked smoked salmon, which my grocer only had in 3 oz. and scaled back the recipe. Turned out fabulous! I didn't change a thing, though next time I will experiment with horseradish and tobasco, as some have recommended. Yum!
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 27, 2008
A great alternative to my usual salmon starter - gravalaux, and so easy and quick to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 25, 2008
OMG. How could I not have known about something so easy and so friggin delicious?? Made it this morning, no lemon or dill, added garlic folllowing other reviewers' advice. Probably tossed in an extra TBSP of heavy cream. AWESOME. Best advice - double this! Wish I Had!
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Cooking Level: Intermediate

Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 14, 2008
I have made this recipe exactly as written and also have made it adding thinly sliced scallions and omitting the roe. It is a great dip. I think it tastes better if you make it in advance and refrigerate it for a few hours before serving.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 29, 2008
Didn't do the lemon, just extra whipping cream and added a clove of garlic- delicious nonetheless!
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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Kingwood, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 16, 2008
I followed the recipe, but added a clove of garlic as others have suggested. It was quick, easy and tasted great.
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 19, 2008
Delicious and simple preparation! I served with cucumber slices and pita chips. It was a big hit!
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Cooking Level: Expert

Home Town: Naperville, Illinois, USA
Living In: Dekalb, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 30, 2008
I made this for a houseparty last night, and people loved it. Instead of dried dill, I used a tablespoon of chopped fresh dill. I didn't have heavy cream on hand, so I used mayo. I served it with rice crackers...yum. Oh, be sure to soften up the cream cheese first. The blender had a really hard time blending the cream cheese, so I had to transfer everything to my kitchen aid mixer. The mixer did a good job whipping everything up, but I think the blender was still necessary for pureeing the salmon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 25, 2007
This was a big hit at my housewarming party. I made this and a liver pate, and this was a better recipe, bar none.
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Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 23, 2007
I left out the salmon roe which made for a moree subtle taste. I made it for a pink party; I toasted white toast bread, cut out hearts with a cookie cutter and used an icing bag to put rosettes of the mousse on the hearts, it looked fantastic.
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Cooking Level: Intermediate

Home Town: Basel, Basel, Switzerland

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