6 Reviews

This is good! One word of advice (something I learned after making this twice): If your salmon tastes too salty for your taste, it will still taste too salty even after adding the rest of these ingredients! Use a smoked salmon you really like!

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GinnyP November 06, 2002

Suited the English very well!

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sniktar February 16, 2007

I used wild smoked salmon, skin and all ( I would remove the skin for company ). It is very delicious. A bowl of ice under the serving bowl will keep it fresher longer.

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Tugar357 December 31, 2004

Made this as an appetizer for a dinner party the other night. I was very pleased with the way it turned out. Thanks very much for a wonderful recipe. PS. I used smoked salmon trimmings.

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Stinkerbell April 21, 2004

This was excellent, very rich and tasty. I made it for a luncheon my boss was having and served it to her friends on crackers, garnished with a sprig of dill. They loved it! Thanks Pets for a great recipe.

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MarieRynr November 21, 2003

This is a winner. I halved the quantity and there was plenty for pre-dinner appetizers with little rice crackers for four of us. My family said it was excellent and I will be making it again. I can imagine it would also be nice (but richer!) with a little dollop of sour cream and chives (or caviar!) on top of each cracker. Thanks for the recipe!

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Daydream June 22, 2003
Smoked Salmon Pate