This wonderful recipe is from Barry’s side of the family — his grandma, Loraine Gaspeny, gave it to his mother, Sharon Stellrecht. It turns inexpensive canned salmon into a gourmet dish. For an alternative elegant canned salmon spread, see Salmon Pate, which came from Margaret’s mother, Esther Schulte.

1-lb can salmon - remove skin and bones, drain and flake
Add:
8-oz package of cream cheese, softened
1 T lemon juice
2 T grated onion or 1/2 t onion juice
1 t prepared horseradish
1/4 t salt
1/2 t liquid smoke
Form into a ball and roll in pecans or parsley. Or serve in a bowl garnished with pecans and parsley.