ROLL:

1 can drained salmon
8 oz. cream cheese
2 tsp. grated onion
1 tbsp. lemon juice
1 tbsp. horseradish
1/4 tsp. paprika

ROLL COATING:

3 tsp. chopped parsley
6 oz. finely chopped pecans

Mix roll ingredients well. Form into roll and chill. Mix parsley and nuts together. After salmon roll has chilled thoroughly, roll in parsley and nut mixture. Serve as spread on crackers.