16 oz. cream cheese
3 tsp. onion, grated
1/4 tsp. salt
1/4 tsp. Liquid Smoke
18 3/4 oz. pink salmon, drained & flaked
3 tbsp. parsley, minced
2 tbsp. lemon juice
1/2 tsp. horseradish sauce
1/8 tsp. Worcestershire (dash)
1/4 tsp. cayenne pepper
1/2 c. pecans, chopped

Combine cream cheese, lemon juice, onion, horseradish sauce, salt, Worcestershire sauce, liquid smoke and cayenne pepper until well blended. Stir in salmon (3 small cans without bones and skin). Check seasonings, adding any additional quantitites. Combine parsley and pecans, spread on waxed paper. Form cheese into ball, roll over parsley and pecans. Wrap in waxed paper and chill thoroughly.