Smoked Salmon Ball

• 11- oz. Cream cheese, softened
• 2 TBSP. dried minced onion
• 1 TBSP. lemon juice
• 1 TBSP. plus 1/2 cup chopped fresh parsley, divided
• 1/2 tsp. prepared horseradish
• 1/2 tsp. liquid smoke
• 1/4 tsp. garlic powder
• 1/4 tsp. salt
• 6-oz. can boneless salmon, drained
• 1/2 c. chopped pecans

1. Place cream cheese in a large bowl.
2. Beat with an electric mixer set at med-high speed until smooth.
3. Add onion, lemon juice, 1 TBSP. parsley, horseradish, liquid smoke, garlic pwd. And salt to cream cheese and mix well.
4. Flake the salmon.
5. Stir salmon into cream cheese mixture.
6. Shape the salmon mix into 1 large ball or 2 small balls.
7. Combine pecans and remaining parsley in a small bowl.
8. Coat salmon ball with pecan mixture. Chill, tightly wrapped in plastic wrap, for 1 hour.
9. Serve with wheat crackers.

cream cheese, onion, lemon juice, fresh parsley, horseradish, liquid smoke, garlic powder, salt, boneless salmon, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=95011 (may not work)