1 (8 oz.) can salmon, drained
1 (3 oz.) pkg. cream cheese, softened
2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. horseradish sauce
1 tbsp. chopped fresh parsley
1/2 tsp. dill weed

Remove skin and bone from salmon. In medium size mixing bowl, cream remaining ingredients (except parsley) together; stir in salmon. Transfer to a small serving bowl. Sprinkle with parsley. Serve as a spread on crackers or on cocktail bread slices. Makes 1 cup. Can be made ahead and refrigerated 1-2 days before serving.