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

Drain salmon. Combine salmon, cheese, lemon juice, onion, horseradish, salt and liquid smoke. Chill. Shape into ball and roll in pecans and parsley.