This one comes from The South Beach Diet Cookbook. Yummy! Serve with veggies for dipping, or really, whatever sounds good with smoked salmon.
2 cups canned salmon, drained, flaked, and skin and bones removed
8 ounces reduced-fat cream cheese, softened
1 tablespoon finely chopped onion
1 tablespoon lemon juice
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped almonds
3 tablespoons chopped parsley
In a large bowl, combine the salmon, cream cheese, onion, lemon juice, horseradish, salt, and liquid smoke; mix thoroughly. Refrigerate for 4 hours, or until firm enough to form into a ball.
In a small bowl, combine the almonds and parsley. Shape the salmon mixture into a ball. Roll in the almond mixture. Refrigerate for 1 hour, or until chilled.