1 (15 1/2 oz.) can red sockeye salmon
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
2 tbsp. grated onion
1 tbsp. horseradish
1/4 tsp. black pepper
1 tsp. salt
1/4 tsp. liquid smoke
Paprika

Drain and flake salmon, removing all skin and bones. Combine with next 7 ingredients until well blended. Chill several hours. Shape into a ball or log and roll lightly in paprika. Sprinkle a bit of parsley on top for color.