Reviewed: Sep. 9, 2009

My husband really liked this recipe. I followed it exactly as written and used really nice salmon and good quality ingredients which I think makes all the differernce.

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Reviewer:

CARI

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Jul. 29, 2009

The base was very nice. I like the hint of nutmeg. I wanted something a beat creamier so I added in a liberal amount of parmesan cheese which was delicious! I also cut down on calories a bit by using smart balance butter substitute and skim milk.

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Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Potomac, Maryland, USA

Living In: Teaneck, New Jersey, USA

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Reviewed: Apr. 28, 2009

We just smoked two batches of trout (spawning here in MT right now). I was looking for a recipe that included smoked fish. I found this one and MAN WHAT A FIND. There were so many different textures and flavors going on it was so delicious. I doubled the whole cream sauce because we dislike dry food and used 1 1/4c heavy cream and 1 1/4 c 2% milk. I made this as a side dish but it could easily be the main dish. Served with Baslamic glazed trout and a bottle of pinot Noir. Very wonderful!!

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Reviewer:

Patty

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Reviewed: Dec. 28, 2008

This is great and easy!! I substituted angel hair pasta and cream instead of milk.

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Reviewer:

LaDora Sims

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Reviewed: Jul. 16, 2008

quick, easy, wonderful meal! Will definately make again.

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Reviewer:

HERD6494

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Reviewed: May 4, 2008

I used 3/4 of the amount of smoked salmon and added more vegetables. Have prepared twice now for company and gotten rave reviews both times. Easy and elegant. Thanks!

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