16 oz. can salmon, well drained
8 oz. cream cheese, softened
1 tsp. horseradish
1 tbsp. lemon juice
1 tbsp. minced onion
1/4 tsp. salt
Dried parsley

Remove bone and skin from salmon. Mix all ingredients except parsley until well blended. Chill in refrigerator for approximately 4 hours. Form into ball and roll in parsley. Serve with crackers.