The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 9, 2010
Excellent! A very well -balanced and flavorful mixture!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 11, 2010
Absolutely beautiful, I used my fathers smoked sockeye that I had in the freezer... cant beat the taste of a true smoked salmon, forget that supermarket junk! A little salmon goes a long way in this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 10, 2010
Delicious! Followed the recipe minus the green onion and it was amazing! Everyone loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 1, 2010
1st salmon spread I've ever made, very simple, not so much taste I thought though. I guess I had a saltier, thinner version before this and I was hoping it would taste like that.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 24, 2009
This is super easy and elegant for a party. I did as others and added only 8ozs. of cream cheese and subbed sour cream for the other cream cheese. I added Lemon Thyme because my daughter doesn't like dill and it's still fantastic! I refridgerated it for several hours to let the flavors meld. Super good for parties! Impress your friends!
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 23, 2009
With a few minor changes, this was the hit of the party. First, I whipped the cream cheese with a little heavy cream. Then I added the salmon and the rest of the ingredients. This kept the salmon in larger pieces which makes a nicer presentation. Also, I added a splash of lemon juice to give it a pleasant tang. Served with crackers and capers, this rocked!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 5, 2009
This stuff is the best thing evvvvaaaa!
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Cooking Level: Intermediate

Home Town: Fresno, California, USA
Living In: Juneau, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 2, 2009
Don't change a thing! It's perfect. Thanks for the recipe!
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Cooking Level: Expert

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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Cooking Level: Expert

Living In: Brookings, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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Cooking Level: Expert

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA
Living In: Lititz, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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Cooking Level: Intermediate

Living In: Austinburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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