A creamy spread with canned red salmon, cream cheese, pureed peas and horseradish. Serve with crackers and vegetables.
1 can (16-oz.) red salmon
1 package cream cheese (8-oz.), softened
1 cup cooked USA yellow split peas, pureed
1 tbsp. lemon juice
3 tsp. grated onion
1 tsp. prepared horseradish
1⁄2 tsp. salt
1⁄4 tsp. liquid smoke
Parsley sprig, for garnish
Drain and clean salmon. Mix with remaining ingredients (except parsley) until smooth. Press into a small salad mold and refrigerate. Invert mold onto plate and garnish with parsley. Serve with crackers and vegetables.