Ingredients
12 and 1 half oz. can of sockeye salmon (best quality)
6 oz. cream cheeze, (room temperature)
1 Tablespoon lemon juice
2 teaspoons grated onion
1 half teaspoon horseradish
1 half cup finely chopped pecans
3 Tablespoons finely chopped parsley
Preparation
Drain, remove bones and skin of salmon and flake with a fork. In a bowl, combine salmon, cream cheese, lemon juice, onion and horseradish. Mix well and chill for at least 3 hours in refrigerator. Shape into 1 inch balls and roll in mixture of chopped pecans and parsley to coat. Re-refrigerate until thoroughly chilled before serving.
