- 8 ounces C&H Smoked Salmon
- 4 ounces cream cheese
- 2 teaspoons lemon juice
- 1 tablespoon horseradish
- black pepper to taste
Shred smoked salmon with a fork. Place salmon and all ingredients in a bowl and mix well.
Serve immediately or place in refrigerator for later use.
Keeps 5-7 days when refrigerated.
Optional add ons:
- 2 tablespoons fresh or dried dill
- 2 tablespoons finely chopped red onion
- 1 tablespoon capers
- 1 teaspoon garlic powder
- 1 teaspoon red peper flakes