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Salmon Cream Cheese Balls

Drain salmon from can; remove bones and skin. Place in a bowl; flake salmon with a fork. Add lemon juice, grated onion, horseradish, salt and liquid smoke. Mix thoroughly (use a food processor if desired). Stir in fresh-chopped chives. Cover and chill in the refrigerator for several hours so the mixture becomes firm and easier to handle. In another bowl, combine chopped pecans and parsley. Shape chilled mixture into two small balls or one large log; roll in pecan-parsley mix. Chill again, for up to two hours.

Suggestions: Serve with crackers, chips or fresh vegetables such as broccoli flowerets, sliced carrots, cauliflower flowerets or celery sticks.

Related Link:

Global Seafood Cookbook

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