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

Drain salmon. Remove skin and bones. Place in bowl with cream cheese, lemon juice, onion, horseradish, salt and liquid smoke; beat with mixer at medium speed until smooth. Chill several hours. Combine parsley and pecans on waxed paper. Shape salmon mixture into ball and roll in nuts and parsley. Serve with crackers.