Prep Time: 10 mins
Total Time: 10 mins
Yield: 1cups
About This Recipe
“Very simple to make and it will keep refrigerated up to 10 days!”
Ingredients
1smallonion, peeled and quartered
8ouncessoftened cream cheese
1cansalmon, skinned and boned
2 -3tablespoonslemon juice
1tablespoonhorseradish
2teaspoonsdill( seeds if possible)
1/4 cupparsley
1/2 teaspoonliquid smoke
1teaspoonWorcestershire sauce, dash of tobasco also
salt and pepper
Directions
Mince onion in food processor.
Add remaining ingredients.
Blend with off/on turns then let run until smooth.
Refrigerate overnight.
Good with raw vegetables, crackers or Melba toast.
Can also shape and cover with parsley or chopped nuts.
Reviews
“I found this tasted more like hoseradish/onion then salmon and it did not have a pate consistancy, but it made a nice dip.”
“Simple to make, simply delicious & quite economical if you buy tinned salmon when its on sale! I used dill weed (all I had) and 3 tbsps of lemon juice – next time, I’ll cut back to 2 & increase the liquid smoke to a full teaspoon. Thanx Tebo!”