And so I did. It was rather ironic then that as soon as I finished I opened up my recipe files online and one of the first ones I spied was from a few years ago, and was for a salmon spread (like a cheese ball, only smoked salmon flavored) similar to what I had just had, but made with cream cheese instead of mayonnaise. This cream cheese base helps it to be molded into a nice round half ball on a plate for serving with an assortment of crackers. If you have hickory smoke flavoring on hand, give this one a try - and if you don't want to roll it in the chopped pecans, you don't have to. You can leave the nuts out.
Salmon Dip for Crackers
1 lb can salmon
8 oz. pkg. cream cheese, softened
1 T lemon juice
1 t grated onion
1 t prepared horseradish
1/4 t liquid smoke
1/2 c finely chopped pecans
3 T snipped/minced fresh parsley
Drain and flake salmon. Remove skin and bones. Combine salmon w/ cream cheese, lemon juice, onion, horseradish and liquid smoke. Mix well. Chill several hours or overnight. Shape salmon mixture into a ball and roll in nut mixture. Chill again, and serve w/ assorted crackers.
