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

Drain and flake salmon, removing skin and bones. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix well. Chill several hours. Combine pecans and parsley. Shape salmon mixture into a ball. Roll in nut/parsley mixture and chill well. Serve with assorted crackers.