Salmon Ball - cooking recipe

Ingredients

2 c. (1 lb. can) drained, canned salmon
1 (8 oz.) pkg. soft cream cheese
1 Tbsp. minced onion
1/4 tsp. salt
1 Tbsp. lemon juice
1 tsp. prepared horseradish
chopped parsley

Preparation

In bowl, combine all ingredients, except parsley.
Mix well. Refrigerate about 4 hours or until firm enough to shape into a ball.
Shape in ball; roll in parsley (and chopped nuts, if desired).
Refrigerate at least 1 hour before serving.
Serve with crackers or small slices of rye bread.
Makes 5-inch ball.