Smoked Salmon Spread

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Out Of This World ! This recipe was a home run, hit every bell and whistle with my guests. I served it with some TownHouse crackers and whoala ! I followed the recipe to the Tee, but added a little bit more salmon. Thanks Ina for yet another great recipe !

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The dip was well-received! I didn't have dill (fresh or dried, so I used green onion and parsley per the other reviewers' suggestions. I also did not have prepared horseradish and substituted it with Dijon mustard (about 1 teaspoon, which was good, and a little cayenne pepper to add a nice, subtle kick. I used 4 oz. smoked salmon, but agreed with some of the other reviewers that it could use more--about 2 to 4 oz. additional. Very little salt was needed as the salmon was pretty salty already. I prefer thinly sliced baguette bread instead of crackers because the bread is softer and tastes fresher. Making the dip the night before also helped bring out the flavors.

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Quite delicious! I used a food processor with metal blade and substituted parsely for the dill (didn't have any, and smoked sturgeon for the salmon. Will definitely make it again.

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I have made this several times for family gatherings. It is delicious and the dill compliments the salmon quite well. We had it again today for Thanksgiving. Always a hit! I've never tried to double the salmon, but imagine that would be good. It really is so quick and easy to put together. I always make it the day before serving it, as it seems to be more flavorful. Thanks, Ina, for another winner!

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Based on the comments, I used double the amount of salmon. Used with a smoke flavored cracker which is a nice combination. Would make it again. Appreciate the reviews, they're very helpful to read before diving in. This recipe is easy, quick and delicious.

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Always a go-to for any party, and I usually double the recipe if on the weekend. Mix in some of the leftover spread into slowly scrambled eggs, serve with bagels and fruit.....you will be the Brunch Rock Star forever after that meal!

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As always, Ms Garten's recipes work. I have made this dish several times, always to rave reviews. It is now one of my staples! NOTE 1: The recipe seems to be an extender for pricey smoked salmon (understandable. I have often made it, however, when we had leftover smoked salmon, so we wanted to use up the salmon. For this reason, I've doubled the amount of salmon, and everyone prefers it this way (though the original reoipe is also yummy. NOTE 2: The sour cream is necessary to keep the spread soft enough to spread/dip easily. If you start with room temp cream cheese and serve the spread straightaway, the sour cream is not necessary. If you are going to chill the spread prior to serving, the sour cream is necessary for proper consistency.

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Great to bring to a party!

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The Recipe came out pretty good. I mixed it in a kitchen aid blender on low-med. I squeezed in half a lemon and that was too much. I smoked the salmon myself and put in around 5 ounces. I also added in 1/2 tablespoon of chives. I agree with other reviews and lessen the salt a bit next time due to the saltiness of the smoked salmon. I also used low-fat cream cheese and sour cream and it was still tasty.

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Easy to make. I used the Norwegian salmon as was recommended and it was not too salty. I added a small amount of capers and finely chopped shallots. I will make it again.