1 can pink salmon
1 lg. cream cheese
1 tbsp. lemon juice
1 tbsp. minced onion
1 tbsp. horseradish
4 oz. pecans, crushed
2 tbsp. chopped celery
Garlic and onion powder (to taste

Drain salmon (thoroughly), devein and debone, remove skin. Put salmon in bowl with softened cream cheese, lemon juice, onion, horseradish, celery, garlic powder, onion powder and salt (optional); mix. Refrigerate for 48 hours, remove from refrigerator and shape into log (this may be a little tacky, butter your hands) roll, roll log in crushed pecans mixed with parsley. Refrigerate for at least 2 hours. Serve with crackers.