1 (¼ to ½-lb.) piece of West Coast-style smoked salmon
2 (8-oz.) pkgs. cream cheese
1 c. finely chopped red onion
¼ c. chopped fresh parsley
Cracked black pepper
Remove dark tissue along line of fish and crumble into small bits. Combine fish, cream cheese, onion and parsley in a bowl; mix until you reach a firm, even texture. Form into a ball and generously sprinkle fresh black pepper all over. Serve with a cracker such as Triscuit with olive oil.
-submitted by Wayne "Fish" Salmon
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