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This recipe is from the first book in the Pillsbury Classic Cookbook series, Winter Classics, The Pillsbury Company, 1979.
SALMON BALL
A delicious way to serve salmon.
16-oz can (2 cups) salmon, drained
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
1/4 teaspoon salt
1 tablespoon lemon juice
8-oz. pkg. cream cheese
Minced parsley
In medium bowl, flake salmon removing bones and skin. Add remaining ingredients except parsley; mix well. Refrigerate about 4 hours or until firm enough to shape into ball. Shape into ball; roll in parsley. Chill at least 1 hour before serving. Serve with assorted crackers or small slices or rye bread.
5-inch ball.
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