15 1/2 oz. can salmon, drained and flaked
1/4 tsp. liquid barbecue smoke flavoring
8 oz. cream cheese
1 tbsp. grated onion
2 tsp. horseradish
1/8 tsp. salt
1/3 c. wheat germ
3/4 c. finely chopped walnuts or pecans
1/4 c. finely chopped fresh parsley

Mix well (all except nuts and parsley). Chill 1 hour. Shape into ball or log. Combine nuts and parsley on waxed paper. Roll log in nut mix. Refrigerate several hours. Serve with crackers.