Salmon Pate - cooking recipe

Ingredients

1/4 c. parsley (1/8 c. if minced)
1 small onion
2 tsp. dried dill weed
8 oz. cream cheese, softened
2 to 3 Tbsp. lemon juice
1 tsp. horseradish
1/4 tsp. liquid smoke
1 tsp. Worcestershire sauce
pepper and Tabasco to taste
1 (1 lb.) can red salmon, skinned and boned

Preparation

Mince parsley and onion.
Mix remaining ingredients.
(A food processor works well.)
Mix until smooth paste.
Adjust spices. Refrigerate overnight.
Makes 2 cups.
Will keep refrigerated 7 to 10 days.