Makes 1½ cups.
1 can (7¾ oz.) salmon
1 (8 oz.) cream cheese, softened
2 tablespoons minced onion
¼ teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE
Drain salmon, reserving 2 tablespoons of the salmon liquid: flake. Combine reserved liquid with salmon, cream cheese, onion and liquid smoke; blend thoroughly. Refrigerate overnight. Form mixture into a log 6 to 8 inches long; roll in parsley. Form pimiento into small bow, place in center of log, with strips going down both ends. Serve with crackers.