Yield: about 1 1/2 cups or 4 to 6 servings.

“This recipe came from my mother-in-law. She loved it. I served it at showers and parties but I also like to make this dip and eat it myself on crackers.”

Ingredients one (15 ounce) can salmon.
One (8 ounce) package cream cheese, softened
one third small onion, chopped
1 tablespoon lemon juice.
1/2 teaspoon prepared horseradish
1/4 teaspoon liquid smoke.
Salt.

Preparation instructions.
Remove the skin and bones from the salmon. Mix the fish with the cream cheese onion, lemon juice horseradish liquid smoke, and salt to taste refrigerate until ready to serve. Serve with crackers.

Tips from our test kitchen: this dish is best if allow to chill for at least a few hours in the refrigerator to let the flavors blend. A few chives make a complementary garnish to the fish.