1 (16 oz.) can red salmon
1 (8 oz.) cream cheese, softened
1 tbsp. lemon juice
2 tbsp. grated onion
1 tsp. prepared horseradish
1/4 tsp. liquid smoke
1/2 c. chopped pecans
3 tbsp. snipped parsley

Drain and flake salmon, removing bones and skin. Combine salmon, cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix well. Chill several hours. Combine pecans and parsley. Shape salmon mixture into 2 balls and roll each in nut mixture. Chill and serve with crackers.