Smoky Salmon Spread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 16, 2011
This is nicer looking if it is shaped into a log, and rolled in very finely chopped pecans or walnuts. also, be sure to use white horseradish, not red. and i double the recipe to 2 cans of salmon and 8 oz pkg of cream cheese.
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Reviewed: May 5, 2013
I started my career in food service 30 years ago in a fine dining establishment. I was looking for something different to do with fresh salmon and recognized this recipe as one we used as an appetizer, that I had forgotten about. I don't understand why the low ratings because this was more popular than any other appetizer we offered. The only change I made was to bake fresh salmon and then use my hand chopper to finely chop the onion and salmon before mixing everything together. I think that will make a difference in blending the smoke and other ingredients into a salmon lovers dream dish that is beyond perfect for any special occasion. I also would recommend doubling the recipe to make sure there is enough to go around. Thank you Shuffcow, for a blast from my past!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Lincoln, Nebraska, USA

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Photo by MommySmith
Reviewed: Dec. 30, 2012
I liked it but my husband kept calling it tuna dip because he didn't make it and it did taste more like tuna than salmon in this recipe.
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Photo by MommySmith

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA
Living In: New Market, Alabama, USA
Reviewed: May 5, 2011
Maybe I didn't do something right but it ended up tasting like a really bad tuna salad
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Katy, Texas, USA

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Reviewed: Dec. 1, 2011
To much salmon and not enought cream cheese also I would use canned smoked salmon instead of plain canned salmon and liquid smoke
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Cooking Level: Intermediate

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