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Ingredients
½ c. dry split yellow peas, rinsed                                     
2 T. lemon juice
1 ½ c. water                                                                
1 T. prepared horseradish
1 - 16 oz. can pink salmon                                        
½ tsp. salt
1 8 oz. package cream cheese, softened                         
½ tsp. liquid smoke
2 T. grated onion Parsley, for garnish
 
Directions
In a medium saucepan, combine yellow split peas and water, boil reduce heat, cover and simmer 45 to 55 minutes or until peas are very tender. Drain. Drain the salmon and pick out any bones. Mix the salmon, cooked peas and remaining ingredients with a fork until smooth. Adjust the seasonings. Spray a small salad mold with nonstick cooking spray and press the mixture into the mold. Refrigerate at least 4 hours before serving. Invert the mold onto a plate, garnish with parsley, and serve it with crackers or fresh vegetables.
 
Spread it on crackers, pita bread or serve as a vegetable dip!