Smoked Salmon Spread Recipe


  • 3 ounces reduced-fat cream cheese
  • 1-½ teaspoons lemon juice
  • 1 pouch (6 ounces) boneless skinless pink salmon
  • 2 tablespoons finely chopped onion
  • ½ teaspoon prepared horseradish
  • ¼ teaspoon Liquid Smoke
  • Assorted crackers

1. In a small bowl, beat cream cheese and lemon juice until fluffy. Stir in the salmon, onion, horseradish and Liquid Smoke until blended. Cover and refrigerate for at least 2 hours. Serve with crackers. Refrigerate leftovers. Yield: 3/4 cup.

View full recipe at SpringPad


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