1 tall can of salmon or fresh salmon
1 (8 oz.) pkg. cream cheese
1/2 c. unsalted chopped pecans
1 tsp. horseradish
1/4 liquid smoke
3 tbsp. chopped parsley
2 tsp. grated onion
1 tbsp. lemon juice
1/4 tsp. salt

Drain and flake salmon. Remove skin and bones. Combine the salmon and cream cheese. Add all other ingredients, except pecans and parsley, run them through the food processor until smooth. Form ingredients into a ball. Roll the ball in the parsley and chopped pecans. Chill. It can be stored in the freezer.