Smoky Salmon Spread

  • Yield: 8 to 10 servings


1 (8-ounce) package cream cheese, softened
2teaspoons finely chopped onion
1teaspoon prepared horseradish
1tablespoon lemon juice
1teaspoon liquid smoke
1/2teaspoon salt
1 (16-ounce) can salmon, drained, bones removed and flaked
1/2cup chopped toasted pecans
1/4cup 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.