1 (16 oz.) can salmon (boned)
8 oz. cream cheese
1 tbsp. fresh lemon juice
4 tbsp. Liquid Smoke
1 tbsp. grated onion
1 tsp. pepper
1 c. chopped pecans
1 tbsp. chopped parsley

Salmon should be boned and dry; cream cheese must be softened. Mix both with lemon juice, Liquid Smoke, onion and pepper until smooth. Roll into log; wrap in foil and freeze for 2 hours. Remove foil.

Mix pecans and parsley together and place on wax paper. Roll log in nuts and parsley mixture. Refrigerate until ready to eat. Serve with crackers.