This is my husband, Les’s, recipe. A hit hors d’oeuvre at parties. He doesn’t remember where he got it. It’s written on the back of a jewelry store envelope so old, the store has disappeared.
4 small cans salmon or two large--cleaned
2 eight oz. pkg. cream cheese, or
1 pkg cream cheese and 8 oz sour cream
2 tablespoons lemon juice
4 tablespoons grated onion
4 tablespoons horse radish
salt to taste
1 tsp. liquid smoke
Blend all in cuisinart until smooth and creamy. Refrigerate. Serve with Melba toast or toasted baguette rounds.
