4 ounces of pink salmon, boneless and skinless (drained)
4 ounces cream cheese
2 tablespoons lemon juice
1 teaspoon horseradish
1 teaspoon black ground pepper
Makes: 8 Serving size: 2 ounces
1. Place salmon and cream cheese in a bowl. Mash and mix together.
2. Add lemon juice, horseradish, and black pepper. Mix well and chill.
3. Serve with baguette bread or crackers.
Recipe contributed by Satellite Healthcare