Chop one third medium sized onion finely and put in mixing bowl.
Finely flake 4 ounces of smoked salmon and put in the mixing bowl.
Put two 8 ounce bricks of Philidelphia cream cheese in the mixing bowl.

Using clean hands, mush it all together until the salmon and onion is evenly distributed throughout the cream cheese. Let it rest in the refridgerator for a couple hours, then serve with crackers.

Thank you Paul!