1 (15 1/2 oz.) can red sockeye salmon
8 oz. cream cheese, softened
1 tbsp. lemon juice
2 tbsp. lemon juice
2 tsp. grated onion
1 tsp. horseradish
1/4 tsp. salt
1/2 c. chopped pecans
3 tbsp. snipped parsley

Drain and flake salmon, removing all skin and bones. Combine with next 5 ingredients, mixing thoroughly. Chill several hours. Shape mixture into a log and roll in combined pecans and parsley. Chill again. Serve with a mild cracker.