2 c. canned salmon
8 oz. creamed cheese, softened
1 tbsp. lemon juice
2 tsp. grated onion
1 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. Liquid Smoke
1/2 c. chopped pecans
3 tbsp. snipped parsley

Drain and flake salmon, removing skin and bones. Combine first seven ingredients and mix thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon mixture in 8 inch log; roll in nut mixture and chill well. Serve with crackers.