"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 can (15 oz) salmon 1 TBS lemon juice 2 tsp prepared horseradish 2 tsp grated onion 1/4 tsp liquid smoke salt and pepper 1 pkg (8 oz) cream cheese, softened 1/4 c chopped nuts 2 TBS minced parsley.
Drain and flake salmon. Combine salmon, lemon juice, onion, horseradish, liquid smoke, salt, and pepper with cheese. Blend well. Shape into ball or log on waxed paper. Wrap and chill several hours. Combine nuts & parsley on waxed paper. Roll salmon mixture in nuts/parsley.
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