1 (16 oz.) can red or pink salmon 2 (8 oz.) pckg. cream cheese regular or light
1 tsp. liquid smoke 1 tsp. prepared horseradish
2 tblsp. lemon juice 2 to 3 tblsp. finely chopped onions
½ c. chopped pecans and chopped parsley Salt to taste

Soften cream cheese, beat in mixer. Add liquid smoke, horseradish, lemon juice, and onions and blend well.

Clean skin off salmon, remove bones, if desired or smash them for additional calcium. Add Salmon and mix lightly to blend.

Pour out on plastic wrap and put into bowl and refrigerate.

When ready to use, roll in chopped pecans and chopped parsley.

Serve with crackers.

NOTE:
This recipe will work well for two small Salmon balls. If you have a smaller gathering, serve one and freeze the second one (1 to 2 month) to use later.
(Wrap the 2nd one in plastic wrap and foil and then place it in an airtight container such as lock’n’lock)