1 can (7 3/4 oz.) salmon
1 pkg. (8 oz.) cream cheese, softened
2 tbsp. minced onion
1/8 tsp. liquid smoke flavoring
Chopped parsley
Pimiento strips

Drain salmon, reserving 2 tsp. liquid; flake. Combine reserved liquid with salmon, cream cheese, onion and liquid smoke; blend thoroughly. Refrigerate several hours. Form into log 6 to 8 inches long, roll in parsley. Garnish with pimiento. Serve with crackers.