1 (16 oz.) can red salmon, drained, flaked & bones removed
8 oz. cream cheese, softened
1 tbsp. lemon juice
1/4 tsp. salt
1 tbsp. white horseradish
2 tbsp. grated onion
1/2 tbsp. liquid smoke (opt.)
6 tbsp. chopped pecans
6 tbsp. chopped parsley

Blend all ingredients except pecans and parsley. Chill for at least 4 hours. Divide in half, making two balls. Roll each ball in 3 tablespoons of chopped pecans mixed with 3 tablespoons of chopped parsley just before serving.