1 pkg (8 oz) cream cheese at room temperature
1/2 stick butter or margarine at room temperature
1 Tablespoon horseradish
2 teasp Worcestershire
1/2 c finely chopped red radishes
1/2 cup thinly sliced green onions
8 oz Olympic Penninsula Alder Smoked Salmon, flaked into small chunks
celery salt to taste
crackers
raw vegetables
With electric mixer or by hand, beat the cream cheese, butter, horseradish
and Worcestershire until smooth.
Then, with a spoon, stir in radishes, green onions and salmon.
Season to taste with celery salt or salt.
Refrigerate 4 hours or overnight for flavors to blend.
Bring to room temperature and stir again.
Serve with crackers and/or vegetables.
Makes appx 3 cups
Jane Ingraham