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!

If you like, you can 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

2 tbls sweet onion, grated or finely minced

1 tbls lemon juice

1 tbls prepared horseradish

1/4 tsp cracked peppercorns

1/8 tsp coarse salt

1/8 tsp vanilla extract

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, or try a food processor.

You may 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.

Adding fresh minced rosemary or dried thyme to taste makes a subtle addition to the flavors. A tiny splash of vanilla extract goes well with seafood and cream cheese!

Store covered in a small crock or container.  Keeps well. May be frozen.

This delicious salmon and cream cheese recipe is wonderful served with a white wine like Vidal or Reisling.