2 c. cooked salmon
1 (8 oz.) pkg. cream cheese, softened
1/4 c. lemon juice
1 tsp. horseradish
1/2 tsp. liquid smoke
2 tsp. grated onion
1/4 tsp. season salt

Flake salmon with a fork into small pieces, set aside. In a medium sized bowl, stir together cream cheese, lemon juice, horseradish, liquid smoke, onion and season salt. Add flaked salmon and mix into cream cheese mixture. Cover and refrigerate. Serve with crackers or small breads. Refrigerate unused portion. Should keep 1 week if chilled