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

Drain and flake salmon, add cheese, lemon juice, onion, horseradish, liquid smoke and salt; combine well. Chill for several hours or overnight. Shape on waxed paper; roll log in pecans. Chill until ready to serve; serve with crackers. Makes 2 cups.