one flat can (6 oz) boneless, skinless pink salmon
one 8 oz pkg. cream cheese
1/2 tsp liquid smoke
crackers
horseradish (optional)
Recipe
To make it combine one flat can (6 oz) boneless, skinless pink salmon with one 8 oz pkg. cream cheese.
Beat until smooth, then add 1/2 teaspoon liquid smoke.
Serve on crackers with thin slices of sweet gherkin pickles on top. Easy! I occasionally add 1 tablespoon creamed horseradish to this to add a little piquancy.