1 1/2 lbs. fresh salmon roast or 1 lb. canned
1/2 tsp. liquid smoke
1 tbsp. horseradish
1 tbsp. lemon juice
1/2 lb. cream cheese, mashed
2 tbsp. mayonnaise
1 tbsp. dried parsley flakes

Steam fresh salmon for about 45 minutes. Cool, skin, debone. Place in bowl and continue as below. If using canned salmon, place in bowl. Add the remaining ingredients and mix well.

Serves 16 to 20 on Hors D'Oeuvres buffet.

Serves 8 as first course at dinner party.