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Categories:Viewed: 31 - Published at: 7 years ago
Ingredients
- 1 (15 oz.) can pink salmon, drained and cleaned
- 1 (8 oz.) pkg. cream cheese
- 1 Tbsp. lemon juice
- 1 Tbsp. grated onion
- 1 1/2 tsp. liquid smoke
- 1/4 tsp. salt
- 1 Tbsp. dill weed
Method
- Mix all ingredients very well, then place on waxed paper in any form.
- Refrigerate at least 8 hours before serving.
- Garnish with parsley flakes or chopped nuts.
- Serve on crackers or bread for sandwiches.