Smoked Salmon Cheese Ball
Source: rec.food.cooking/Raj Singh

1 can Red Salmon or 4 ounces of the real smoked salmon
1 (8 oz) pkg. Philly cream cheese, softened
1/4 cup grated onion
1 cup grated cheddar cheese (mild, med or... your taste)
2 Tbsp chopped pimento
1 tsp horseradish
1/4 tsp salt
1 tsp liquid smoke ***** only if using canned salmon*****
chopped nuts (almonds, walnuts, pistachios ... whatever)

Mix together all ingredients very well except for the nuts. Cool for 2 hrs in fridge, then shape into a ball. Always works for me. Just before serving, roll the ball over the chopped nuts. Serve on lettuce covered platter garnished with lemon slices, parsley.

Serve with anything bite sized - crisps, crackers, melba toast etc.

After about 2 hrs some liquid will settle out, but the lettuce hides it pretty well. The ball will retain its shape still. Anyone leftovers will keep for about 2 days, after that the onions take over and it becomes a rank onion cheese thing. Usually there isn't much left - the kids will make sandwiches out of the remains.