took to a party last night and it was gobbled immediately...very good. I added a bit more heavy cream, beat with mixer and folded in ingredients. I let it sit most of the day and the flavors were blended well. Big hit!
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took to a party last night and it was gobbled immediately...very good. I added a bit more heavy cream, beat with mixer and folded in ingredients. I let it sit most of the day and the flavors were blended well. Big hit!
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Ok I made several changes. Being from Seattle we eat Seafood like 4 days a week. I used chives instead of green onions, 1/8 cup whipping cream, 1/8 teaspoon Worcestershire sauce, 1/8 teaspoon cayenne pepper instead of hot pepper sauce. I followed the process and took it to a bbq and it was a hit!
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I gave this all five stars because the final product is great! But, my personal taste prefered a little variation on the methodology. I felt that if you added all the wet ingredients and mixed them until smooth and creamy, then add half the salmon blend to incorporate and then fold in the rest of the ingredients, it helps to keep the salmon in the spotlight on your pallet. Oh and rinse and rough chop the capers. (Great with almond gluten free crackers)
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Delicious! I LOVE smoked salmon and this spread really hit the spot. Great combo of flavors...I will be making this again YUM! Thanks for sahring.:)
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This definitely is "the best" smoked salmon spread- or mousse- or whatever you'd like to call it. I've been making another one for years, but the addition of capers is incredible. I was a bit short on cream cheese (about an ounce),so I made up the difference with sour cream. I also added about 1.5oz more smoked salmon that I had on hand. Very rich and great on crackers. Thanks...... Update: I have made this several times, learning to add all the ingredients "to taste", and always adding some sour cream because I enjoyed that flavor. Very easy and versatile recipe that can't be messed up.
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Was a little too rich to eat a lot on bagels so I ended up with left overs...but worked really well spread thinly on raw puff pastry dough, rolled up, sliced and baked and served as appetizers...
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This was great! It truly is a super way to stretch that precious smoked salmon. We drove to AK this summer and hubby filled our RV freezer with sockeye. We smoked for the first time and it was really good but given 34hours of effort you don't want to waist it. This stretched the salmon but allowed the flavor to shine.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
took to a party last night and it was gobbled immediately...very good. I added a bit more heavy cream, beat with mixer and folded in ingredients. I let it sit most of the day and the flavors were blended well. Big hit!
Ok I made several changes. Being from Seattle we eat Seafood like 4 days a week. I used chives instead of green onions, 1/8 cup whipping cream, 1/8 teaspoon Worcestershire sauce, 1/8 teaspoon cayenne pepper instead of hot pepper sauce. I followed the process and took it to a bbq and it was a hit!
I gave this all five stars because the final product is great! But, my personal taste prefered a little variation on the methodology. I felt that if you added all the wet ingredients and mixed them until smooth and creamy, then add half the salmon blend to incorporate and then fold in the rest of the ingredients, it helps to keep the salmon in the spotlight on your pallet. Oh and rinse and rough chop the capers. (Great with almond gluten free crackers)
This definitely is "the best" smoked salmon spread- or mousse- or whatever you'd like to call it. I've been making another one for years, but the addition of capers is incredible. I was a bit short on cream cheese (about an ounce),so I made up the difference with sour cream. I also added about 1.5oz more smoked salmon that I had on hand. Very rich and great on crackers. Thanks...... Update: I have made this several times, learning to add all the ingredients "to taste", and always adding some sour cream because I enjoyed that flavor. Very easy and versatile recipe that can't be messed up.
Was a little too rich to eat a lot on bagels so I ended up with left overs...but worked really well spread thinly on raw puff pastry dough, rolled up, sliced and baked and served as appetizers...
This was great! It truly is a super way to stretch that precious smoked salmon. We drove to AK this summer and hubby filled our RV freezer with sockeye. We smoked for the first time and it was really good but given 34hours of effort you don't want to waist it. This stretched the salmon but allowed the flavor to shine.
