1 (15 1/2 oz.) can pork salmon, drained and flaked
1/4 tsp. liquid smoke flavoring
1 (8 oz.) pkg. cream cheese
1 tbsp. grated onion
1 tbsp. lemon juice
2 tsp. horseradish
1/4 tsp. salt
1 c. walnuts or pecans, chopped
1/4 c. parsley, finely chopped

Combine all ingredients except nuts and parsley. Mix well. Chill one hour combine nuts and parsley on wax paper. Shape salmon mixture into ball or log. Roll in parsley nut mixture. Refrigerate several hours. Serve with crackers.