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CAJUN SALMON DIP 
1 (8 oz.) cream cheese
2 broiled salmon fillets
2 stalks celery, minced
2-5 tbsp. Cajun barbecue sauce to taste
2/3 c. coconut
2 tbsp. curry powder

Mix cream cheese with deboned salmon fillets without skin. Add Cajun barbecue sauce, then minced celery. Mix coconut and curry in separate bowl. Toast coconut flakes lightly in 250 degree oven for 1 minute. Top cream cheese mixture with coconut and chill. Serve with crackers.
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