My entire extended family loves canned sockeye salmon and has been eating it for decades.  But I never appreciated it until a few years ago when my sister mixed it with cream cheese.  The ratio of salmon to cream cheese is important to achieve the perfect balance of fish and creaminess.  I like adding just enough cream cheese to soften the fishiness without masking its unique flavour.  In my opinion, if you can easily make out the taste of cream cheese, you’ve added too much.  Sockeye salmon is very flavourful so I like to keep the ingredients simple and fresh, and I don’t add salt.  If you’re tired of tuna salad (recipe here), give this a try.  It’s great in sandwiches or served as a spread for crackers.

Note: If you’ve never used canned sockeye salmon before, don’t be alarmed if you see fish skin and bones.  The bones are soft enough that they are edible (and they’re actually good for you).

Sockeye Salmon and Cream Cheese Spread Recipe

1 can (213 g) sockeye salmon (we prefer Clover Leaf brand)

2 ounces (approximately 1/4 of a 250 g package) of cream cheese, softened at room temperature

6 fresh chives, sliced thinly

1 tbsp freshly squeezed lemon juice (or more to taste)

ground black pepper

Drain the sockeye salmon and use a fork to break up the fish.  Be sure to mash the fish skin and bones very well.  Then mix it into the softened cream cheese until well combined.  Mix in the lemon juice, chives, and black pepper.  Adjust seasonings to taste.  Cover and let chill thoroughly in the refrigerator.  Let it sit at room temperature for about 5 to 10 minutes prior to serving.  Use this as a spread for sandwiches or serve alongside crackers.