1 lb. can pink salmon
1 ( oz.) pkg. cream cheese
1 tbsp. lemon juice
2 tsp. horseradish
2 tsp. chopped onion
1/2 tsp. Liquid Smoke
1/2 c. chopped pecans
3 tbsp. chopped fresh parsley

Drain and flake salmon. Discard skin and bones. Combine all ingredients except pecans and parsley. Place in small foil-lined bowl. Chill 3-4 hours. Turn out salmon ball onto serving dish. Decorate.