Salmon Spread
by Melanie Foster
serves: 20
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Make ahead of time for sandwiches, wraps or serve with crackers and veggies. |
| Ingredients: |
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16 oz |
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salmon, canned |
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1 tbsp |
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minced onion |
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1 tsp |
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horseradish |
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1/4 tsp |
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salt |
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1 tbsp |
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lemon juice |
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8 oz |
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cream cheese |
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1 bunch |
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parsley, optional |
| Directions: |
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Flake salmon and remove as much skin and bones as you can. Add everything else, except parsley, and mix really well. Refrigerate for 4 hours. For a party make a salmon ball: Wet your hands and shape into a ball. Roll in parsley. Chill for 1 hour and serve with assorted crackers.
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