Mary Wilson's Salmon Spread

The Washington Post, October 31, 2007

• • Cuisine: American
• • Course: Condiment
• • Features: Fast

Summary:

This creamy spread can be put out right away for snacking while the rest of the tailgate meal unfolds. Mary Wilson of Alexandria likes to pack the spread in a container that has a chamber for ice on the bottom. She has made this for her family and fellow Redskins fans for many years.

Serve with Nabisco Wheat Thins or Ritz crackers.

Makes about 3 cups (10 to 12 servings)

Ingredients:

• • 8 ounces cream cheese, preferably Philadelphia brand, at room temperature
• • 1 16-ounce can red sockeye salmon, drained, boned (dark skin removed), then mashed and chopped
• • 1/4 to 1/2 cup finely chopped onion
• • 2 dashes Liquid Smoke
• • 1/2 teaspoon freshly squeezed lemon juice
• • 1 to 2 tablespoon finely chopped parsley or dill (optional)

Directions:

Combine the cream cheese, salmon, onion, Liquid Smoke, lemon juice and parsley or dill, if desired, in the bowl of a stand mixer or an electric hand mixer and beat until smooth. Transfer to an airtight container and keep cold until ready to serve.

Recipe Source:

From Mary Wilson of Alexandria.

129 calories, 9g fat, 5g saturated fat, 37mg cholesterol, 192mg sodium, 1g carbohydrates, n/a dietary fiber, n/a sugar, 10g protein.