Smoky Salmon Spread

  • Yield 8 to 10 servings


1 (8-ounce) package 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-ounce) can salmon, drained, bones removed and flaked
1/2 cup chopped toasted pecans
1/4 cup finely chopped parsley
Assorted crackers


  1. Place cream cheese in a medium bowl. Beat until fluffy using a mixer at medium speed.
  2. Add onion, horseradish, lemon juice, liquid smoke and salt; beat until well blended. Stir in salmon.
  3. Cover with plastic wrap and refrigerate at least 1 hour to firm slightly. Place in a serving bowl and sprinkle pecans and parsley on top. Serve with crackers.

Recipe by Gwen Swanson, Pukwana, S.D.



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