1 (7 3/4 oz.) salmon, reserve liquid
1 (8 oz.) pkg. cream cheese
1 (10 1/2 oz.) can cream of shrimp soup
1/2 c. sour cream
3 tbsp. sherry
1/4 tsp. onion salt
1/2 tsp. dry mustard
1/2 tsp. dried dill weed

Drain and flake salmon. Combine salmon liquid with all ingredients. Heat over low heat, stirring occasionally until smooth. Makes 3 1/2 cups.