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Salmon Pate

1 lb. can Salmon (if not red, add food coloring)
1 (8 oz.) package cream cheese
2 Tbsp. grated onion
Pinch salt
1 Tbsp. lemon juice
1 Tbsp. horseradish
Parsley sprigs

Drain Salmon and remove skin and bones. Flake and combine with next 6 ingredients. Refrigerate for 3 hours. Decorate with parsley and paprika and serve with crackers or petite pumpernickel bread.

Serves 12

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