3 (7 1/2 oz.) tins red sockeye salmon, remove skin and bones, drain
1 (8 oz.) pkg. Philadelphia cream cheese
2 tbsp. onion powder
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1 dash garlic juice
Salt to taste

Put all ingredients in blender and process until well blended. Chill just until you can handle and shape into two logs. Roll in a mixture of: 1/4 cup chopped pecans, 1/2 cup chopped parsley. Wrap in Saran Wrap and chill overnight. Can be frozen. Serve with crackers. Delicious!