1 (1 lb.) can (2 c.) salmon
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
2 tsp. grated oion
1 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. liquid smoke
1/2 c. chopped pecans
3 tbsp. snipped parsley

Drain and flake salmon, removing skin and bones. Combine salmon with next 6 ingredients; mix thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon mixture in 8 x 2 inch log; roll in nut mixture; chill well. Pass crackers.