1 lb. can pink salmon (drained and boned)
1 (8 oz.) cream cheese
2 tbsp. lemon or lime juice
2 tbsp. grated onion
1 tbsp. prepared horseradish
1/4 tsp. salt
1/2 tsp. liquid smoke

Mix above ingredients by hand or with food processor.

Mix: 1/4 c. snipped parsley

Spread on wax paper for rolling. Shape salmon into a ball and roll in nut and parsley mixture.