By Pets'R'us on September 20, 2002
"This is an excellent pate, the recipe is easy to double or halve and is very quick to make! It is rich but over the years that I have made this, I already cut back on the amount of butter from the original recipe!"
Serving Size: 1 (227 g)
Servings Per Recipe: 4
"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!"
"Suited the English very well!"
"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."
"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."
"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."
"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! "