Smoked Salmon Dip - cooking recipe

Ingredients

1 (4 oz.) pkg. smoked salmon (I used one 7 1/2 ounce can red sockeye salmon), well drained
1/4 c. chopped onion
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. fresh lemon juice
1/4 tsp. pepper
1 Tbsp. milk (I omitted the milk)
1 tsp. sliced scallions (I omitted scallions)
3 tsp. red caviar, drained and divided
scallion greens to garnish (I omitted)

Preparation

Combine salmon, onion, cream cheese, lemon juice, pepper, milk and scallions in food processor.
Process until smooth.
Gently fold in 2 teaspoons caviar.
Cover and refrigerate for at least 2 hours.
(I put it in a mold.) May be prepared 2 days before serving.
Garnish with 1 teaspoon caviar and scallion greens. Serve with crackers.