Salmon Spread

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Recipe by South Your Mouth

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Salmon Spread

1 14-15 ounce can red salmon*

1 8-ounce package cream cheese, at room temperature

1/4 teaspoon Liquid Smoke (optional)

1 teaspoon prepared horseradish 

1/4 teaspoon salt

1 small onion, finely diced (about 3/4 cup)

Beat cream cheese, Liquid Smoke, horseradish and salt with a wooden spoon (or with the paddle attachment of a stand mixer) until creamy and smooth.

Drain salmon then remove and discard skin and bones. Stir salmon and onions into cream cheese mixture and mix until well combined. Add more salt, Liquid Smoke and/or horseradish to taste if desired. Spoon into a serving bowl then refrigerate spread until ready to serve. Sometimes I make a “salmon ball” by lining a round bowl with plastic wrap before adding the spread, refrigerating until firm then shaping it into a perfect ball when I’m ready to serve.

Serve with crackers or crudité.

*It really has to be red salmon. It’s more expensive but it’s SO much better. Spend the extra $2-$3 for the red salmon. If you can’t find it (some grocers only carry the pink salmon), you can still use the pink but I promise the red is noticeably better. And by all means, if you have fresh cooked salmon, go right ahead and use it!