1 (1 lb.) can red salmon
1 (8 oz.) pkg. cream cheese
2 tbsp. fresh lemon juice
3 tsp. grated onion
2 tsp. horseradish
1/2 tsp. salt
Dash Worcestershire
2 dashes cayenne
1/4 tsp. liquid smoke
1/2 c. chopped pecans
3 tbsp. chopped fresh parsley

Drain salmon, remove skin and bones and flake with a fork. Combine cream cheese (softened), lemon juice, onion, horseradish, salt, Worcestershire, cayenne pepper and liquid smoke. When well combined, stir in salmon. Check seasoning; it might require more salt. Form into a ball.

Combine parsley and pecans on sheet of waxed paper; roll salmon ball in mixture until coated. Wrap in waxed paper and chill thoroughly. Serve with assorted crackers.