Wondering what to do with that can of salmon that’s been in the cupboard forever?

This wonderful recipe turns inexpensive canned salmon into a gourmet dish. If you don’t give the secret away, people will think you used expensive smoked salmon, instead of a cheap can of salmon and some Liquid Smoke. Fools ‘em every time.

This comes from Barry’s side of the family — his mother got it from his grandmother, Loraine, creator of the delicious Loraine’s Dip. There’s also an alternative elegant canned salmon spread from Meps’ mother: Salmon Pate.

1-lb can salmon – drain it well and put it in a bowl. Carefully remove the skin and large bones (I just use my fingers), then flake it
Add:
8-oz package of cream cheese, softened
1 T lemon juice
2 T grated onion or 1/2 t onion juice
1 t prepared horseradish
1/4 t salt
1/2 t liquid smoke
Form into a ball and roll in pecans or parsley. Or serve in a bowl garnished with pecans, parsley, or paprika.