1 (16 oz.) can red salmon, drained with skin & bones removed
1 (8 oz.) pkg. cream cheese
2 tbsp. finely chopped onion
2 tbsp. lemon juice
1/2 c. finely chopped parsley
1/2 c. chopped pecans
Crackers

Flake salmon into a bowl. Add cream cheese, onion and lemon juice; mix well. Shape into a roll, 1 1/2" in diameter and wrap in waxed paper. Refrigerate until firm. Sprinkle parsley and pecans on waxed paper, and mix well. Roll salmon log in pecan mixture until well coated. Refrigerate until serving time. Place on a platter and surround with crackers to serve.