1 Review

I have made this dish several times but have always forgotten to review it. It is a really good basic recipe that everyone can adapt to their own tastes. I gave it 4 stars because the taste was delicious but it was very rich and seemed more like a dip or a filling for vol au vents or quiche. I felt it needed something more substantial with it. The 2nd time I served it on a bed of sliced sauteed zucchini, mainly because I need to up my veggie intake. 3rd time was served on a bed of sauteed shredded carrots and leeks. This week I'm going to use this recipe as a topping for lightly cooked brocoli and cauli florets adding a few crispy french fried onions on the top before it goes into the oven. I am anticipating it will be very yummy. I shall also try this as a stuffing for mushrooms, or in zucchini boats, or in mini muffin sized pastry appetizers, or of course as a dip for veggie sticks. Thanks Melissa for such a yummy and versatile recipe.

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bizzielizzie January 15, 2012
Low Carb Salmon Au Gratin