1 lb. can salmon (if not red, add food coloring)
1 (8 oz.) pkg. cream cheese
2 tbsp. grated onion
Pinch salt
1 tbsp. lemon juice
1 tbsp. horseradish
Pepper
Parsley sprigs
Paprika

Drain salmon and remove skin and bones. Flake and combine with next 6 ingredients. Refrigerate for 3 hours. Decorate with parsley and paprika and serve with crackers or petite pumpernickel bread. Serves 12.