Holiday Salmon Mousse
What You Need
1 can (14.75 ounces) pink salmon
1 package (8 ounces) Philadelphia Cream Cheese
1 teaspoon prepared horseradish
2 tablespoons lemon juice
1 teaspoon hickory liquid smoke
1 small package chopped pecans
1 box crackers such as Wheatsworth
Debone and flake salmon in a medium sized mixing bowl. Remove cream cheese from refrigerator and let soften for about 5 minutes; add to salmon. Add horseradish and lemon juice. Mix well with a fork, not an electric mixer. Add hickory liquid smoke to mixture. Place the mixture on aluminum foil and shape into a ball. Wrap the foil around the ball and refrigerate for at least 3 hours. When ready to serve, place the mousse on a decorative plate. Place chopped pecans on top and sides of the mousse. Surround with crackers.
If there is any mousse left over, wrap it in foil and refrigerate. The Holiday Salmon Mousse can stay refrigerated for about 2 weeks.