Slammin’ Smoked Chum Salmon Dip
1 pound Smoked Chum Salmon, finely chopped
4 Scallions, finely chopped
8 ounces Cream Cheese
½ cup Mayonnaise
1 teaspoon Dill
1 tablespoon Horseradish
Mix mayonnaise and cream cheese in large bowl, until smooth. Add chopped salmon, scallions and dill, mix well. Refrigerate for 4 to 5 hours until firm. Roll into ball using plastic wrap. Serve with crackers. Great for parties.
Note: Although the chum salmon is not known for its table fare, when smoked it is comparable to all other salmon.
