2 lg. or 3 sm. smoked salmon collars (Uncle Bill's) or 1 tall can salmon, drained and debone
1 (8 oz.) cream cheese
1/4 tsp. liquid smoke or 1 tsp. smoke salt (taste for more)
1 tsp. dill weed (more to taste)
2 tbsp. sour cream or 2 tbsp. lemon juice or 1 tbsp. each
1/2 to 3/4 c. chopped nuts or chopped fresh parsley

Place all in mixer. Blend very well. Place in freezer or refrigerator to firm. Place nuts on large piece of wax paper. Form ball with firmed salmon mixture and roll in nuts. Can be frozen until used. If freezing, place in foil wrap.