1 (16 oz.) can salmon
8 oz. cream cheese
1 tbsp. lemon juice
2 tsp. onion flakes
1 tsp. horseradish
1/4 tsp. salt
1/4 tsp. liquid smoke
1/2 c. chopped pecans
3 tbsp. parsley flakes

Drain salmon and flake in a bowl. Add cream cheese, mixing well. Add lemon juice, onion flakes, horseradish, salt and liquid smoke. Mix well. Chill for several hours, shape in a ball and roll on a mixture of pecans and parsley flakes.

I use chopped onion for flakes, mustard for horseradish, and omit the liquid smoke and pecans. (This is real simple.)