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SALMON BALL

1 lg. can salmon
8 oz. cream cheese
1 tsp. horseradish
2 tsp. onion, chopped fine
1/4 tsp. liquid smoke
1/4 tsp. salt
1 tsp. lemon juice
Finely chopped nuts or parsley flakes

Soften cream cheese. Mix all ingredients and form a ball. Refrigerate for 8 hours. Roll in very fine nuts or parsley flakes. Serve with crackers.

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SALMON BALL

1 can salmon
1 (8 oz.) pkg. cream cheese
2 tbsp. finely chopped onion
1 tbsp. lemon juice
1 tsp. Liquid Smoke
Salt & pepper to taste
3 tbsp. chopped parsley
1/2 c. chopped pecans

Drain salmon; remove bones. Flake salmon and add cream cheese, onion, lemon juice, Liquid Smoke, salt and pepper. Roll into a ball and roll in parsley and pecan mixture.

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