1 can salmon (1 pt.) 1/4 c. dried onion flakes 1 (8oz.) pkg. cream cheese 1 c. chopped nuts 1/4 c. parsley
Drain juice from canned salmon; mix with cream cheese and onion flakes. Roll into ball. Spread chopped nuts and parsley on wax paper; roll ball onto mixture. Cover; refrigerate at least 3 hours or best overnight. Serve with crackers. *You can use smoked salmon; just serve in bowl and sprinkle with about 1/2 the nut/parsley mixture.
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