Saturday, December 8, 2007

Smoky Salmon Spread

I've been making this dip/spread for years. About 22, to be exact. The first time I had it was when a co-worker, whose husband loved to fish, made it from carp that he'd caught and she'd home-canned. It was delicious, but much easier to make with commercially canned salmon or even tuna.

I've omitted the pecans and parsley since I don't seem to have any on hand. They do had a nice touch, if you have them.

Smoky Salmon Spread

8 oz. cream cheese, softened
2 teaspoons finely chopped onion
1 teaspoon prepared horseradish
1 Tablespoon lemon juice
1 teaspoon liquid smoke
1/2 teaspoon salt
1 (16 oz) can salmon, drained, any bones and skin removed
1/2 cup chopped pecans, preferably toasted (optional)
1/2 cup finely chopped parsley (optional)
assorted crackers

Place the cream cheese in a medium bowl. Beat until fluffy using a mixer at medium speed.

Add the onion, horseradish, lemon juice, liquid smoke and salt; beat until well blended. Stir in the salmon.

Cover with plastic wrap and refrigerate at least 1 hour to firm slightly. Place in a serving bowl and sprinkle the pecans and parsley on top. Serve with crackers.

Makes 1-1/2 - 2 cups of spread.

No comments: