Reviewed: Apr. 27, 2011

Easy to make; however, I only used the cooked salmon rather than incorporate the smoked. I especially liked the addition of dill and capers.

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Reviewer:

wakefield4

Cooking Level: Expert

Living In: San Francisco, California, USA

Reviewed: Feb. 20, 2010

I originally saw this recipe in a magazine sent to me by a friend in Canada. They used Camembert as the cheese in place of the L'Evanjules. It is an outstanding recipe and my guests loved every bite which was served at a birthday luncheon. I also found it extremely easy. I purchased an already cut piece of salmon from the meat counter and cooked it in my toaster oven.

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Reviewer:

Pippa

Reviewed: Jan. 18, 2010

I actually made the recipe but did make some changes. I went with Brie as the cheese and I dislike capers so I used jarred red peppers instead. Everyone really liked it and finished the whole casserole off that evening! However I agree they made the recipe overly difficult using L'evanjules and not explaining what it is, I didn't find it anywhere.

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Reviewer:

ErinG

Reviewed: Dec. 23, 2009

For everyone who is wondering, L'evanjules cheese is just like BRIE. I looked it up on the internet. I was hesitant to try this before. But now I will try it because I feel confident about what they are using as ingredients! I only rated it a 3 because it took me a while to figure out one of the main ingredients!!

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14 users found this review helpful