Serves 12 to 15.
1 (15½ oz.) can Pink Salmon, drained well
8 oz. cream cheese, softened
1 tablespoon lemon juice
2 tablespoon onion, finely chopped
1 tablespoon horseradish
1/2 teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE
Drain Salmon very well. Bones and skin may be used if desired. Using fork combine Salmon, cream cheese, lemon juice, onion, horseradish and liquid smoke until well blended. Refrigerate until needed. Let sit at room temperature about 5 minutes before serving to improve spreadability.
Use more or less onion, horseradish or liquid smoke according to personal taste preference. Serve with crackers or party breads.