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Salmon Ball

2 (8 oz.) packages of cream cheese
1 (7 3/4 oz.) can Red Salmon
3 Tbsp. onion, finely chopped
1 Tbsp. lemon juice
2 Tbsp. barbecue smoke flavoring
2 tsp. horseradish
Chopped nuts
Parsley flakes

Mix first six ingredients in blender. Refrigerate about 3 hours. Pat into a ball and roll in chopped nuts and parsley flakes. Serve on tray with crackers.

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