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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John C.

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Mission Viejo, California, USA

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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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DekalbEpicurean

Cooking Level: Expert

Home Town: Naperville, Illinois, USA

Living In: Dekalb, Illinois, USA

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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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sushibox

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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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Aidan & Ben's Mom

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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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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SCDH

Cooking Level: Intermediate

Home Town: Basel, Basel, Switzerland

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Reviewed: Dec. 3, 2007

This is the recipe I've been looking for! It's fantastic just how it is. I would like to try adding a touch of worcestershire. I think the cream really helped make it more "spreadable" then other versions I've tried.

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3 users found this review helpful

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 5, 2007

This was a huge hit! I made this for a huge party I was hosting. I piped the mousse with a pastry bag in slightly cooked phyllo cups and topped with a chive. The guests gobbled these up by the dozen. It does help to have the large cuisinart, as I burned out my engine on the mini-prep because I made four batches.

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Megan276

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Reviewed: Oct. 21, 2007

I have used a very similar recipe for some time. I do not use liquid at all (or any roe), but do mix in some sour cream to loosen it up and add tabasco and very finely chopped onion. Always a big hit!

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earwigsmom

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

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Reviewed: Sep. 9, 2007

Addictive,smooth and wonderful

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George

Cooking Level: Expert

Home Town: Bend, Oregon, USA

Living In: Corvallis, Oregon, USA

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Reviewed: May 15, 2007

We have a Kentucky Derby party each year and are always looking for new recipes. We have a caterer, but still do about 2/3 of the food. I used the salmon mousse in the filo shells. It was a big hit. Even the caterer asked for hte recipe.

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Andi

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 30, 2007

Delicious!!!! I left out the roe since I didn't have any on hand, but it was still wonderful. Would definately make for company to go with a cracker and cheese plate.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Feb. 20, 2007

I love smoked salmon, so this was right up my alley. I doubled the smoked salmon and added capers and a dash of tobasco....I would definetly make this one again.

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riston

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Hazelton, British Columbia, Canada

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Reviewed: Feb. 8, 2007

My husband whipped this up to take to a Super Bowl Party and he said it got rave reviews and none of the "guys" believed he made it. I didn't get to taste it, but it certainly got a high approval rating from the "guys" as there were no leftovers for my hubby to bring home. He said to thank you for making him such a star!

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9 users found this review helpful

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 7, 2007

I've been making this recipe for quite a while and always gets good reviews by guests. I omit the roe (I don't think it needs it.) Serving tip to really impress your guests: get the phillo cups in the frozen section and bake as directed on the package. After they have cooled, pipe in the salmon mousse into the phillo cups. Top with a little fresh dill. This is a very easy, impressive dish for a cocktail party!

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A COOK IN TAMPA

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Reviewed: Dec. 30, 2006

Simply wonderful! Creamy, slightly sweet, with hints of brightness from the lemon and dill surround the smoked salmon flavor. I also tried it with about 20 capers added to the mousse to make the brightness a little more complex. I may try it next time with a few sprigs of fresh celantro. Thanks!

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jjswiss

Cooking Level: Intermediate

Home Town: Hamilton, New Jersey, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Nov. 28, 2006

I forwarded this recipe to my husband as he's a big fan of SS. He made it this weekend and loved it! 5 stars!

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xtinag

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Reviewed: Nov. 7, 2006

Not sure whether the ingredients are a little different here in England as I made this as stated and it came out extremely salty. It's a good basic recipe though and I will make it again but substitute fresh cooked salmon for some of the smoked.

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Serena A

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2006

This is an excellent recipe and AKANancy's suggestion is good as well as the addition of a little horseradish. If you like smoked salmon, you will love this!

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Lawrence

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Reviewed: Aug. 25, 2006

This was really tasty! I used the juice from a whole lemon and omitted the roe (too expensive). Since my favorite bar stopped serving their delicious "smoked salmon pate", I've been trying to find a recipe that is similar. This is by far the closest; thanks so much!

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le petit haricot

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2006

Be improve the look of this dish, I lined a small bowl (a large teacup would do) with clingfilm, then with cold smoked salmon, then filled it with the mousse. Then I folded the edges of the smoked salmon over the top, followed by the clingfilm. I chilled the mousse like this, then inverted onto a platter and removed the clingfilm. The result was a beautiful mound of smoked salmon with the delicious mousse inside. Fantastic.

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AKANancy

Living In: Brisbane, Queensland, Australia

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