1 14.5 oz. can red salmon
1 (8 oz.) pkg. cream cheese, room temperature
1 1/2 tbsp. lemon juice (1/2 a lemon)
2 tbsp. green onions and tops, minced
2 tsp. onion, grated, and juices
1 tsp. liquid smoke
1 1/2 tsp. horseradish
Capers (optional and to taste)



Soften cream cheese and blend with salmon (juice, bone and skin removed). Mash together and add the other ingredients. Sprinkle with chopped parsley and capers and serve with crackers or spread on cocktail bread.


Crackers will take on moisture from the salmon spread, so if spreading on them, serve within half an hour





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