Ingredients
1 can (14-3/4 ounces) salmon3 ounces cream cheese, softened1 tablespoon lemon juice1 teaspoon prepared horseradish1 teaspoon grated onion1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon Liquid Smoke, optionalGarnishes (sliced almonds, pimiento-stuffed green olive, celery rib, parsley)
Preparation
Drain, debone and flake salmon. Add the remaining ingredients except the garnishes.
On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley. Chill until serving. Serve with crackers. Refrigerate leftovers.
