3 tbsp. Liquid Smoked
1/2 lb. cream cheese
2 tbsp. sour cream
1 tbsp. minced garlic
juice of 1 lemon
1 tsp. Tabasco or Hot Sauce
1/2 tsp. pepper
1/2 tsp. thyme
1/4 tsp. dill
1/2 tsp. paprika
Put thawed salmon filets into a zip bag with the Liquid Smoke. Turn several times. Set on counter.
In large mixing bowl, combine all remaining ingredients until well blended.
In non stick skillet, saute filets until done. No need to worry if they are pretty or not, as you are about to mash them. In a seperate bowl, mash salmon with a fork until it no longer resembles a salmon filet. Let cool a few minutes and pour salmon into first mixing bowl. Combine all ingredients well. Serve with Triscuits or other sturdy crackers. Enjoy!
Variations include more hot sauce or using different herbs.
Recipe by Dan Watkins, CCC Manager