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For Electric Cooperative Members

Phyllis Busch | Guadalupe Valley EC

8 ounces cream cheese, softened
2 teaspoons finely chopped onion
1 teaspoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon Liquid Smoke
1/2 teaspoon salt
1 can (16 ounces) salmon, drained, bones removed and flaked
1/2 cup chopped peanuts or pecans
1/4 cup finely chopped parsley

  • Beat cream cheese in a medium bowl until fluffy. Blend in onion, horseradish, lemon juice, Liquid Smoke and salt. Stir in salmon.
  • Cover with plastic wrap and refrigerate at least 1 hour to firm up slightly. Place in a serving bowl and sprinkle with nuts and parsley.
  • Serve with crackers, chips or toasted French bread slices.

Servings: 24. Serving size: 1 ounce. Per serving: 81 calories, 5.8 g protein, 47 g fat, 1.0 g carbohydrates, 0.3 g dietary fiber, 171 mg sodium, 0.3 g sugars, 18 mg cholesterol