1 8 oz. package cream cheese, softened
2 tablespoons parsley, finely chopped
1 tablespoon lemon juice
2 teaspoons onion, grated
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
1/8 teaspoon liquid smoke seasoning
1 16 oz. can salmon, drained, cleaned and flaked
In a medium bowl, cream together the cream cheese, parsley, lemon juice, onion, horseradish, salt, black pepper and liquid smoke seasoning. Add the salmon, mixing lightly. Chill for 1 hour. Serve on a non-salty carrier, such as melba rounds, toast quarters, or--our favorite--Ezekiel pocket bread.
How easy this is, for such a treat.
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