My friend Carol brought this to a dinner a few years ago and ever since it’s been my standard appetizer, especially for larger groups. You can make it a day ahead of time or the morning of your dinner.
Don’t be alarmed if you use the canned salmon. It’ll have odd little bits of bone and skin in it but all that disappears when you mash it up with the cream cheese, (and it’s good for you.)
1 14 oz can of wild salmon drained (or two scant cups of leftover salmon.)
1 tablespoon of horseradish (or more)
juice of one small lemon
8 oz cream cheese
salt and pepper to taste
1/2 teaspoon of dried dill (with a pinch for sprinkling on top) or 2 T. chopped chives
Mix everything together with a fork until smooth. Place in a serving bowl, chill for at least five hours and serve with crackers. I popped in a few basil leaves to make it pretty for the picture.
If you’re making it for a smaller group, you might want to cut the ingredients in half. (the Salmon Spread with the basil leaves in the picture above is about 1/3 the recipe.)