Tangy salmon rolled in pecans and parsley. 1 (8 oz.) pkg. cream cheese, softened 1 tbsp. lemon juice 2 tsp. grated onion 1 tsp. prepared horseradish 1/4 tsp. salt 1/4 tsp. liquid smoke 1/2 c. chopped pecans 3 tbsp. snipped parsley

Drain and flake salmon, removing skin and bones. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke; mix thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon mixture in 8 x 2 inch log; roll in nut mixture; chill well. Pass with crackers.