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

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 1 large mound or 2 small rolls. Roll in nut mixture. Chill; serve with crackers.