Made for the German tag event using wild caught Alaskan smoked salmon and some really strong horseradish so used only three or four teaspoons. Loved the combination of flavors, the pear was a tasty surprise! So glad I made your recipe, Elfie. Thank you! P.S. Would be lovely with a Riesling or Gewurztraminer so will try that another time.
This is an awesome recipe! I made it exactly as written and we devoured it. The pear really makes this dish. It's a tad expensive because of the smoked sockeye. It was $19.99 a pound at my local butcher shop. I will make this again but only for very special occasions. Thanks gemimi08 for a very tasty recipe. Made for PAC Spring 2010.