Salmon Roll

Rose Parks

• 1 can (7 1/2 oz.) salmon
• 1 pkg. (8 oz.) cream cheese
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon Liquid Smoke
• 1/2 teaspoon garlic salt
• 1/4 teaspoon Tabasco
• Walnuts, finely chopped

Remove the skin and bones of the salmon and drain well. Soften the cream cheese. Cream all of the ingredients together until mixed well. Form into a roll about 6″ long on a piece of wax paper. Cover the salmon roll in crushed walnuts. Serve with a tray of assorted crackers and melba toast. Serves 8-10.