Hi Ethel, Hope your trip was nice. I have a recipe called smokey salmon spread but I've never tested it. It may not be what you're looking for but here it is.....
2 (6 oz) cans of Skinless Boneless pink salmon
2 (8 oz.) pkges cream cheese
3 Tbsp lemon juice
3 Tbsp milk
1 1/2 tsp dill weed
1/4 cup green onions thinly sliced
3-4 drops liquid smoke
French Bread or crackers

Drain salmon; beat cream cheese with lemon juice, milk and dill weed. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend. Spread on crackers or French bread rounds. Makes 25 servings or about 3 1/2 cups.