Salmon ball

Yield: 1 servings

Measure Ingredient
2 cups Salmon (drained)
1 pack Cream cheese (8 oz.)
1 tablespoon Chopped onion
½ teaspoon Salt
1 tablespoon Lemon juice
1 teaspoon Horseradish mustard

Mix together and form into ball on wax paper. Chill in refrigerator for 4 hours. Crush ½ cup of pecans and 3 tablespoons of parsley flakes. Roll ball in mixture.

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