(Makes 1 1/2 cups)
| 7 1/2 ounces (213 g) | canned salmon |
| 1 tablespoon (15 mL) | horseradish, drained |
| 8 ounces (250 g) | cream cheese |
| 1 tablespoon (15 mL) | Worcestershire sauce |
- Drain the salmon and remove the bones and skin.
- Combine the salmon, drained horseradish, cream cheese, and Worcestershire sauce in a food processor.
- Blend until smooth.
- Transfer the salmon spread to a small serving bowl and refrigerate to chill.
- Serve with crackers.
