1 can salmon
1 lb. cream cheese
2 tbsp. chopped onions
1 pkg. chopped walnuts
2 c. parsley flakes

Place cream cheese in a bowl at room temperature for 2 hours. Drain salmon and place in same bowl. Mash, mix well, stir in chopped onions, and continue to mix well. Place bowl in freezer for 15 minutes. Place 4 (10 inch) squares of tin foil on table. On each square, place nuts and parsley. Remove bowl from freezer. Place even quantity of mix on nuts and parsley. Roll until evenly covered. Shape covered mix into squares with foil enclosing it. Place the 4 squares in freezer. Remove from freezer, allowing time to thaw on day to be eaten. Slice and serve on crackers.