1 can (16 oz.) pink salmon
8 oz. cream cheese, room temperature
1/2 med. onion, grated
2 tsp. lemon juice
2 tsp. red horseradish
1/4 tsp. liquid smoke, if desired
Chopped fresh parsley
Chopped walnuts

Drain and flake the salmon, removing skin and bones. Mix with room temperature cream cheese; mix well. Add grated onion, lemon juice, red horseradish and liquid smoke, if desired. Refrigerate 2 hours. Top with parsley and chopped nuts, if desired.