Back to the Kitchen: Salmon Cheese Spread

Besides the kids, I took a salmon spread to knitting on Wednesday.  It was a hit and I served it with toasted garlic rounds, but pita chips or grainy crackers work as well.  Several of the ladies wanted the recipe so here goes: 

1 lb can of salmon cleaned and drained

8 Oz of cream cheese (I usually use the 1/3 less fat variety) softened

1 Tbs Liquid Smoke (Hickory or Mesquite)

1Tbs. Lemon juice

2 Tbs Horseradish (ground and packed in vinegar not prepared and creamed)

2 Tbs dried and minced onion

1/4 tsp salt

Mix together 24 hours in advance and chill.  Serve with crackers or toast. This travels well, and can be kept for almost two weeks chilled. 

Comments

[Jane M]

Hi  Mary,

I'm looking forward to making this for bridge club.

Love, Jane