Ingredients

2 lg. or 3 sm. smoked salmon collars
(Uncle Bill’s) or 1 tall can salmon, drained and debone
1 (8 oz.) cream cheese
1/4 tsp. liquid smoke or 1 tsp. smoke
salt (taste for more)
1 tsp. dill weed (more to taste)
2 Tbsp. sour cream or 2 Tbsp. lemon
juice or 1 Tbsp. each
1/2 to 3/4 C. chopped nuts or chopped
fresh parsley

Cooking Instructions

Place all in mixer. Blend very well. Place in freezer or refrigerator to firm. Place nuts on large piece of wax paper. Form ball with firmed salmon mixture and roll in nuts. Can be frozen until used. If freezing, place in foil wrap.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)