Another use for that canned salmon in the pantry.
From the box of C.C. from Ceres, California.
1 1-lb. red or pink salmon
1 (8 oz.) package cream cheese, soft
2 t. lemon juice
2 t. grated onion
1 t. prepared horseradish
1/4 t. hickory smoked salt
3 T. chopped parsley
Drain and flake salmon. Combine cheese, lemon juice, onion, horseradish, salt and salmon. Mix thoroughly, cover with plastic wrap and refrigerate for several hours.
Spread chopped parsley on a large square of wax paper. Shape salmon mixture into log. Roll in parsley. Serve with crackers. Makes 2 cups.