1 (16 oz.) can (2 c.) salmon
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. onion, grated
1 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. liquid smoke (optional)
1/2 c. pecans, chopped
3 tbsp. snipped parsley (optional)

Drain and flake salmon, removing skin and bones. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke; mix thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon mixture into log; roll in nut mixture; chill well. Pass with crackers.