Last winter we took a trip to Charleston, South Carolina and stayed in a bed and breakfast, The Meeting Street Inn, in the heart of the city. Instead of the sunny southern weather we were looking forward to we ran into snow storms on the way south and cold rain in Charleston. Even with bad weather Charleston was still a charming historic city and we had a good time and great food. The Inn had snacks for the guests every afternoon and the following dish was served to us as a dip for crackers. I asked for the recipe and instead of serving it with crackers on this hot night we had it with a cool and refreshing salad.
1 can salmon
1 ½ cups shredded Swiss cheese
1 ½ Tbls. liquid smoke flavoring
1 ½ Tbls. grated onion
1/3 cup mayonnaise
Combine first four ingredients. Add mayo and fold gently leaving it chunky. It should not be mushy.