1 (15 1/2 or 16 oz.) can salmon
8 oz. cream cheese
1 tbsp. lemon juice
1 tbsp. grated onion
1 or 2 tsp. prepared horseradish
1/4 tsp. salt
1/2 c. chopped pecans
Stuffed olives

Drain salmon; remove skin and bone. Combine all and roll in wax paper. Chill several hours or overnight. Garnish with sliced stuffed olives.