Two 15 1/2-ounce cans red salmon, drained
[Our preference is to substitute chopped
smoked salmon, 1/4 to 1/2 pound]
1 pound cream cheese, softened
2 tablespoons lemon juice
2 tablespoons grated onion
1 clove garlic, minced
1 teaspoon dried dill
1 teaspoon celery seed
2 teaspoons prepared horseradish
1/2 teaspoon seasoned salt
1/8 teaspoon white pepper
1 cup finely chopped blanched almonds,
lightly toasted
Fresh parsley sprigs and dill sprigs for garnish

Carefully remove skin and bones from the salmon and flake it with
a fork. Combine the cream cheese, lemon juice, grated onion, garlic,
dill, celery seed, horseradish, salt and pepper. Mix well. Gently stir in
salmon. Spoon the mixture into a well-oiled 5-cup mold. Chill several
hours or overnight.
Unmold the salmon spread onto a serving platter. Gently and evenly
pat the almonds over the surface. Garnish with parsley and/or fresh
dill sprigs. Serve with assorted crackers and crudités.

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