Smoked Salmon Spread
1 one-pound can red salmon, drained and skin and bones removed
8 ounces cream cheese
1 tablespoon lemon juice
2 teaspoons minced onion
1 small green onion, chopped fine
1 teaspoon prepared horseradish
¼ teaspoon salt
½ teaspoon liquid smoke.
Mix well; refrigerate at least 24 hours before serving. Serve with crackers.
