Salmon Mousse Spread

From Ida Abelson

 

This may not seem like a large amount, but it is quite rich, so a little goes a long way.

1 pound canned salmon

8 ounces cream cheese

1 Tablespoon lemon juice

1 teaspoon horse radish (I often use double this amount for an added "kick")

1/4 teaspoon salt

Drain salmon. Place all ingredients in a food processor. Blend until smooth. You can make this a day ahead, just cover and refrigerate. Remove from the refrigerator at least a half hour before serving. Serve with crackers or a sliced baguette.

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