evegene said:
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Posted: 5/13/2013 2:38:40 PM
Love these, but the recipe needs to be edited to 20 servings. I also love more nuts in the crust, so 1/3 cup on each crust. Be sure to use a PREMIUM skinless, boneless salmon...it will make all the difference! Don't trouble yourself with turning under the edges of the crust...just ease the round into the muffin cup...use a scalloped edge cookie cutter if you want a little fancier edge.
mynderae said:
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Posted: 12/20/2011 2:14:06 AM
Would Pillsbury Crescent refrigerated seamless dough sheet cut in small squares instead of pie crust & muffin pans work as well?
mynderae said:
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Posted: 12/20/2011 2:13:38 AM
Would Pillsbury Crescent refrigerated seamless dough sheet cut in small squares instead of pie crust & muffin pans work as well?
talbotcolleen said:
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Posted: 12/26/2010 3:44:44 PM
I made this for Xmas yesterday and it was delicious. I used hot and zesty dill just because that's all I had. it received many favourable comments. Easy to make and worth the effort. Will make again.
cucinagal said:
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Posted: 10/11/2010 1:02:10 PM
have made these four times now, and the last was the best. Used sweet pickles versus dill pickles, plus some extra pickle juice. Really perked up the taste, less fishy. I made half in the small muffins and half in regular size (double batch). The regular size I like better, more filling and less crust. We love them cold. Great at our Navy tailgating party.
evegene said:
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Posted: 9/21/2010 9:03:26 PM
please erase my accidental 1 star vote, as I was looking at the site the 4 1/2 star rating disappeared and so I clicked on the first star not realizing that it was allowing me to rate it...Thanks...Evelyn
famofcooks said:
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Posted: 7/13/2010 11:42:25 AM
I'm just wondering, reviewers, why one couldn't just make these in REGULAR muffin tins instead of the mini -- and then serve as an entree instead of appetizer. What do you all think? We LOVE salmon (even canned) and the recipe is superb, but I just hate dealing with those little mini muffin tins. They can be a "pain" time-wise. Thanks for the recipe though.
Betheli said:
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Posted: 5/5/2010 2:59:19 AM
the cream cheese is a yummy surprise when you bite into them!
mfemmons said:
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Posted: 4/20/2010 11:57:08 AM
I'm surprised to say we hated these -- too many sour flavors piled up, I guess there's just no disguising canned salmon, which was the overpowering flavor. (The one woman in our group who likes canned salmon liked these.) However! The idea is a great one, and the crust and cream cheese in bottom could be adapted many ways; I will definitely make again but with my own filling on top! Proportions were a bit off here too, I found it needed more like 3.5 or 4 oz. cream cheese for 20, and there was plenty of crust for 24 so why not fill the pans? Odd.
PinkPanther1964 said:
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Posted: 4/19/2010 3:43:16 PM
Scrumptuous -- we had the leftovers with scrabbled eggs for breakfast.