One 8- ounce package cream cheese, softened
2 teaspoons finely chopped onion
1 teaspoon prepared horse radish
1 tablespoon lemon juice
1 teaspoon liquid smoke
1⁄2 teaspoon salt
One 16- ounce can salmon, drained,
bones removed, and fl aked
1⁄2 cup chopped pecans, preferably toasted
1⁄4 cup finely chopped parsley
1. Place the cream cheese in a medium bowl. Beat until fl uffy using a mixer at medium speed.
2. Add the onion, horse radish, lemon juice, liquid smoke, and salt; beat until well blended. Stir in the salmon.
3. Cover with plastic wrap and refrigerate for at least 1 hour to firm slightly.
4. Place in a serving bowl and sprinkle the pecans and parsley on top. Serve with crackers.
|Smoky Salmon Spread|