1 can red salmon
1 (8 oz.) cream cheese, softened
2 tbsp. horseradish
Dash of Worcestershire sauce
2 tsp. grated onion
3 tbsp. parsley (fresh)
1/2 c. chopped pecans

Remove any bits of skin and bone from salmon after draining liquid. Mix flaked salmon with remaining ingredients except pecans. Refrigerate until firm then form into 1 or 2 logs or balls and roll in pecans. This freezes very well.