- 1 (15oz) can pink salmon
- 8 oz cream cheese, softened
- juice of 1 lemon
- 1 tbs prepared horshradish
- 3 tbs ketchup
- 3 scallions, chopped
- assorted crackers and vegetables for dipping
- Clean salmon, removing bones and skin.
- Mix salmon with remaining ingredients, except crackers and assorted vegetables.
- Refrigerate until ready to serve.
- Serve with crackers, celery and red pepper strips.