1 pound salmon, quartered
1 (8 ounce) package cream cheese, diced
1 pint heavy cream
4 tablespoons all-purpose flour
1 (2.5 ounce) package dry onion soup mix
4 slices fresh bread
In a medium bowl, combine salmon and cream cheese. Mix thoroughly and refrigerate overnight.
While salmon mixture is chilling, in a large bowl, beat cream cheese until fluffy. Mix in flour, pour into salmon mixture, and stir in chili powder. Chill mixture in refrigerator.
Meanwhile, in a medium saucepan over low heat, combine soup mix and bread. Mix thoroughly and refrigerate until room temperature. Serve chilled.