1 sm. can red salmon
1 (8 oz.) Philadelphia cream cheese
1 tsp. horseradish
1 tbsp. lemon juice
2 tsp. grated onions
1 tbsp. parsley
1/2 c. chopped pecans

Drain salmon and take out bones. Mix salmon, cream cheese, horseradish, lemon juice and onions. Roll this in 1 tablespoon parsley and 1/2 cup chopped pecans. Roll in wax paper and refrigerate.