Poached salmon is used in this deliciously creamy spread. It's also seasoned with soured cream, spring onions, hot pepper sauce and Worcestershire sauce, for that extra kick. Serve with crackers, crostini or crusty bread.
I made this last week for a party, using leftover grilled salmon instead of poached salmon. I also added a few drops of liquid smoke so the spread would have a "smoked salmon" flavor. Otherwise, I followed the exact recipe. It was very well recieved. I served it with a combination of crackers, and carrot and celery sticks. The recipe makes a large bowl of spread. Right after I made it, I tested it on a cracker and was not terribly impressed. The next day I tried it again, and it was delicious. Definitely NEEDS that 8 hours in the fridge for the flavors to properly blend. When I got ready to leave the party, the salmon spread was almost completely gone. I'll make this again -- THANKS for the recipe! - 13 Feb 2004 (Review from Allrecipes US | Canada)
I used canned salmon, left out the worcestershire and onion, used more hot sauce, and added liquid smoke. Very easy and delicious! - 03 May 2006 (Review from Allrecipes US | Canada)
I made this recipe using 1 can of canned salmon (drained)instead of the fillet. It turned out really good! I also added a couple of blobs of mayonnaise and served it with toasted challah bread. It made for an interesting appetizer, my guests devoured it! - 29 Mar 2006 (Review from Allrecipes US | Canada)