Reviewed: Nov. 7, 2009

Very good, if you like smoked salmon and cream cheese. I added quite a bit more hot sauce and a little horseradish sauce to kick it up a notch. Great for an appetizer type food.

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Micah

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Reviewed: Oct. 17, 2009

Excellent. The flakier the salmon the better I like the spread. I take this to potlucks and its a big hit.

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MORRISCK

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

Excellent! I used cheap smoked salmon...some of the worse smoked salmon ever...Made the best salmon spread ever....Thanks..

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robbie97

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Reviewed: Aug. 7, 2009

This recipe really went down a BANG with 8 family members at our grand daughters 3rd birthday celebration.

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Yenoor

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Reviewed: Feb. 15, 2009

This was really yummy. Made just as written and loved it. Even DH liked it and he is not a smoked salmon fan. Thanks for the recipe

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

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Reviewed: Dec. 18, 2008

Just made it for a party tomorrow and it tastes pretty darn good! Can't wait to try it after the flavors meld. Totally agree with all the suggestions: Added lemon juice (a must!), added sour cream to make it creamier, I added more of all the seasonings and more of the hot sauce. Next time I'll add a few capers. I plan on serving them separately this time. Happy holidays!

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TEXASANN

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Sep. 9, 2008

Very elegant, I served this as a spread for bagels for a back to school brunch I had for my kids! I loved all the flavors and the fresh herbs and I added a splash of fresh squeezed lemon juice!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: May 19, 2008

Yum! I used dried dill, and had to estimate the amount of salmon because it was not from the store, but home smoked. Most certainly refrigerate for a few hours. I tasted it before and after. It was waaaay better after.

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Kendra

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2008

I really like this spread and it's always a hit at parties for those who like salmon.

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SMRONEY

Cooking Level: Intermediate

Living In: Austinburg, Ohio, USA

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Reviewed: Dec. 31, 2007

Excellent. Used a 10 oz. salmon filet that I hickory smoked myself. Added a couple of extra drops of hot sauce and used dried dill because I didn't have fresh. Everyone loved it and I'll definitely be adding a salmon filet to the smoker every time I fire it up.

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CJ

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Reviewed: Dec. 26, 2007

Excellent. The flavor was wonderful especially with the fresh ill. It is a keeper. By the way make it more economical, use the tub of salmon bits. No one will know the difference. Great spread for company. Thanks.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2007

This is always a big hit. I leave out the hot pepper sauce, but add the juice of 1 lemon. Thin it with sour cream and/or milk to get the fluffy consistency I want. And refrigerate at least a few hours (or better yet, overnight) to meld the flavors. And I agree that using good quality smoked salmon is important (we like Tony's, which is quite available in Portland OR. It's not expensive, but very good.)

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annekohl

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Reviewed: Nov. 23, 2007

Made this for Thanksgiving yesterday. It turned out okay, but not great. I won't make it again. I did change the recipe a little as I almost always do, so maybe that was part of the problem. I used 1 pk cream cheese and 1 bag of smoked salmon (by Chicken of the Sea, I think, which can make a good dip as I've mixed it with other stuff before), dried dill, green onion and Worcestershire. I thought it seemed overly "fishy", and I did add a little more cream cheese after it was mixed to make it less smokey. I tried it again today (next day), and it was still too smokey and fishy. My mom thought it smelled terrible. I usually mix this salmon with some mayo, whatever cheese on hand (usually fresh parm - not the canned stuff!!) and dill, and it's pretty good on crackers. I think I'll stick with that.

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VICTORSFRIEND

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2007

very nice! it was a little too cheesy and thick for me also so I added 1/2 cup L/F sour cream and 1 tbsp mayo...fluffed up nicely and still kept its flavor (we smoke our own coho so that's important to me). I used organic cream cheese so that might account for the extra thickness. Also subbed shallots for green onion. Nice base recipe to experiment with or as a good standby.

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CABRUNKOW

Cooking Level: Expert

Home Town: Laguna Beach, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 11, 2007

1)I recommend using smoked Sockeye Salmon. I tried a less quality salmon and it was quite fishy and bland tasting. I switched back to Sockeye and it was 100% better. 2)Chives in lieu of onion.

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Kevin

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Reviewed: Aug. 24, 2007

Great base for a recipe, but I agree with other reviewers that said it was too cheesy. I used about half of the recommended amount of cream cheese, and used light cream cheese. Also increased the amount of seasonings by 2-3 times. Turned out to be excellent!

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ACTATER

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Reviewed: Aug. 11, 2007

I was looking for a quick yummy snack to make and this did the trick!

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Shoppingbaby

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Jul. 31, 2007

I love it. The best thing about it is, we caught the salmon here in Alaska the other day, and my mom smoked the salmon.

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Joanna

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 25, 2007

This was good, but I've had better. It isn't the exact recipe I was looking for. I think using whipped cream cheese would result in a better texture.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 16, 2007

This is very good. I am lucky enough to have parents who spend there winters salmon fishing in our home town in Oregon. I always have a supply of canned smoked salmon and am always looking for different ways to use it. I served this with Gardettos roasted garlic rye chips. I added a little extra dill and worcestershire.

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radcook

Cooking Level: Expert

Home Town: Sutherlin, Oregon, USA

Living In: Grand Junction, Colorado, USA

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