Mix all ingredients together until you get a smooth consistency, then take off your clothes and stand on your head while chanting \"salmon, salmon, salmon, Oi, Oi, Oi\".
This will ensure that your dip is the right consistency.
Drain and flake salmon, removing skin and bones.
Combine all ingredients.
Blend thoroughly.
Chill.
Serve with crackers as a spread or thin with milk and serve with chips as dip.
Blend the cream cheese, juice of salmon, mayonnaise, sour cream and onion salt well.
Add salmon; blend well.
Serve with vegetables, crackers or potato chips.
Mix salmon, mayonnaise, celery, bread crumbs, lemon juice, dill, liquid smoke, and Cajun seasoning together in a bowl. Form salmon mixture into a mold on a plate and loosely cover with plastic wrap; refrigerate, 8 hours to overnight. Garnish with lemon slices and parsley.
Place beans and salmon in medium mixing bowl; flake salmon with fork and stir to combine.
Stir in oil and lime juice, then remaining ingredients except chips.
Serve at once with tortilla chips or refrigerate until ready to serve.
Place drained salmon on a plate. Clean off all skin and dark spots on salmon. Break into small pieces. In a bowl, beat cream cheese with milk until smooth. Add mayonnaise and liquid smoke and beat again until smooth. Add salmon and beat until well blended. Place in container and store in refrigerator to season. Use with chips or crackers.
Mash salmon, blend in salt, Tabasco sauce and onion. Add sour cream. Cover and chill. Garnish with caviar and surround with pumpernickel slices. Yields approximately 2 cups.
Finely chop salmon.
Stir together with salmon, cream cheese, milk, lemon juice and pepper.
Add dill and serve.
Makes 1 1/2 cups.
Mix all together; add enough salmon liquid to hold together. Mold into soft ball.
Serve with crackers.
Drain salmon; mash. Blend in salt, Tabasco sauce and onion. Add sour cream. Cover; chill. Garnish with caviar and surrounded with trimmed, quartered pumpernickel. Yields 2 cups.
Mix 2 tablespoons marinade from a 6 ounce jar marinated artichokes with the cream cheese. Stir in chopped artichokes, a flaked drained can of salmon and sliced scallions. Spread in shallow 2-cup baking dish. Sprinkle with sliced almonds. Bake at 350\u00b0 for 20 minutes.
Discard bones and skin from can of salmon.
Cream together all ingredients with mixer.
Will be very thick.
Serve with crackers at room temperature.
Stir salmon, cream cheese, sour cream lemon juice, garlic, parsley, dill, salt, and black pepper together in a bowl.
In a medium bowl, combine the cream cheese, sour cream, butter, pimentos, parsley and onion; beat with an electric mixer until smooth. Stir in the salmon and dill. Cover and refrigerate until serving.
Combine tartar sauce and water.
Add sour cream and blend well.
Drain salmon.
Remove any black skin and pieces of bone. Flake salmon and add to sour cream mixture.
Combine thoroughly. Refrigerate until ready to serve.
Makes 2 cups.
Mix the egg, flour, corn meal, baking powder and crackers with the salmon. Dip in 1 egg that has been beaten. Roll in some crushed cracker crumbs. Fry in hot oil until brown on both sides.
Blend the cream cheese.
Add salmon.
Add chopped green onions to taste.
Mix and serve with crackers or chips.
Drain and debone the salmon.
Mix all ingredients together. Put in fridge until firm.
Roll into ball with chopped pecans and parsley on wax paper.
Blend cream cheese, onion, ketchup and horseradish until well mixed.
Fold in salmon and mix well.
Serve with Pepperidge Farm sesame snack sticks.
Mix well all ingredients, then add salmon.