Ingredients

1 can (16 ounces) Red Sockeye salmon
1 package (8 ounces) cream cheese
1 tablespoon lemon juice
1 teaspoons grated onion and juice
1 teaspoon horseradish
1 teaspoon liquid smoke
1/4 teaspoon salt
2 drops red food coloring
Cherry tomatoes or crackers
Parsley and capers, optional

Directions

Soften cream cheese, mash and blend fish which has had the skin and bones removed. Add other ingredients. Cut off tops of cherry tomatoes and with a teaspoon gently remove the pulp. Stuff with the mixture and top with a little parsley sprig. Refrigerate for several hours. As a spread, serve in a bowl with parsley and capers over the top. Use a serving knife for spreading on crackers.
Yield: 16 servings