- 2 (7.5 ounce) cans red sockeye salmon
- 1/2 onion, finely chopped
- 2 tablespoons lemon juice
- 2 teaspoons prepared horseradish
- 1 teaspoon salt, or to taste
- 1 (8 ounce) container smoked salmon cream cheese spread
- 1 pinch dried parsley flakes, for garnish
- Drain the salmon, remove bones and pieces of skin, and place the salmon into a bowl. Flake the salmon apart with a fork. Stir in onion, lemon juice, horseradish, and salt until mixture is well combined. Stir in smoked salmon cream cheese spread, a few spoonfuls at a time, until the spread is very well combined. Pack into a serving container, and sprinkle with parsley to serve.