This recipe is a keeper! Made a few modifications: used the 14 oz can of pink salmon, 1/2 a small tub of good smoked salmon cream cheese, a few drops liquid smoke, 1 tbsp horseradish, lemon juice and 3 finely chopped green onions. Also added some dried dill, a few shakes worchestershire sauce and a few shakes tabasco. Added a tiny amount of salt. The key is letting it sit in the fridge for at least a couple hours to let the flavors marry a bit. Served on Wasa rye crispbread. I will be making this for all my get-together from now on! :)
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This recipe is a keeper! Made a few modifications: used the 14 oz can of pink salmon, 1/2 a...