4 ounces Smoked Salmon
4 ounces cream cheese
1 tbsp chopped red onion
1 pinch fresh parsley
½ tsp. Chopped garlic
1 tsp lemon juice
Blend all ingredients together until desired consistency is reached. Serve on crackers (Carr’s Water Crackers), or as a dip for sliced vegetables.
Simply open the pouch, drain liquid and gently slide fillet onto a plate.
Traditional: Garnish with chopped red onion, fresh ground black pepper, capers or a dill or lemon sauce.
Asian Style: garnish salmon with chopped scallions/green onions and 1 tbsp. soy sauce, then sizzle with 1/8 c. heated olive oil. Serve with rice or noodles.
Spicy Hot: Serve with Japanese wasabe sauce on the side.