Smoky Salmon Spread Recipe

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 3 tablespoons lemon juice
• 3 tablespoons milk
• 1-1/2 teaspoons dill weed
• 2 cans (6 ounces each) Chicken of the Sea® Skinless Boneless Pink Salmon, drained
• 1/4 cup thinly sliced green onions
• 3 to 4 drops Liquid Smoke, optional
• Sliced French bread or crackers

Directions

• In a small mixing bowl, beat cream cheese, lemon juice, milk and dill weed. Stir in salmon and green onions. Season with liquid smoke if desired. Cover and refrigerate for several hours to blend flavors. Serve with bread or crackers. Yield: 3-1/2 cups.
  
  Preparation Tips: Historically, all canned salmon was packed with the bones and skin on. While efficient, the results weren't appealing to all consumers. Chicken of the Sea decided to create a product that was mild in flavor and clean in appearance. Since their skinless boneless salmon is cooked prior to cleaning, it is milder tasting than salmon cooked after being cleaned. It's as easy to use as tuna, and it's all salmon—no waste. Best of all, it's ready to use in your favorite recipe! It is most often featured in salads, quiches, appetizers and pasta dishes. Try it in any recipe where you would traditionally use canned tuna.

Smoky Salmon Spread published in Taste of Home Cooking School Collection Fall 2000, p11