1 (1 lb.) can red salmon
1/4 tsp. salt
1 (8 oz.) cream cheese, softened
1/2 tsp. liquid smoke
1 tbsp. lemon juice
1/2 c. chopped pecans
1 tsp. freshly minced onion
3 tbsp. chopped parsley
1 tsp. white horseradish

Drain salmon. Remove bones and skin, and flake. Mix together all other ingredients, add to salmon, form into ball. Chill at least four hours or overnight. Overnight is best. Mix parsley and nuts, roll and serve.