This remarkably tasty Salmon Spread is delicious on crackers or with bread sticks.  Use a small, sturdy cracker that won’t break easily, and store the spread in a ceramic crock or Rubbermaid container. The type of onion you choose can have a pronounced affect on the flavor--a sweet Vidalia onion can never go wrong here!

Allow the flavors to marry by preparing the basic spread first and storing it in the refrigerator for a few days; then, add your salmon and serve . . .

1 tin (7 ¾ oz or 250 gm) salmon, drained & flaked, skin and bones removed

8 oz cream cheese or low-fat quark cheese

2 tbls onion or shallot, grated or finely minced

1 tbls lemon juice

1 tbls prepared horseradish

1/4 tsp cracked peppercorns

1/8 tsp coarse salt

fresh dill for garnish

Whisk cheese, horseradish, and lemon juice with salt and pepper to a smooth consistency.  Stir in onion. An electric mixer does a great job with this recipe.

Allow these ingredients to marry in the refrigerator for a day or two, until the onion flavor is prominent.  Then open the salmon, drain, remove skin and bones, and mix into the cheese spread using a fork.  Fresh grilled or poached salmon may be substituted; salmon smoked on the grill will add a unique flavor.

Store covered in a small crock or container.  Keeps well.