1 lg. can of pink salmon, drain and take out bones and dark part
8 oz. cream cheese, room temperature
3 tbsp. lemon juice
2 tbsp. minced onion
1 tsp. horseradish
1/4 tsp. liquid smoke

Mix well, shape into log or ball, roll in 1/2 cup mixture of nuts and parsley. Chill overnight. Serve with crackers.