1 (1 lb. can, 2 cans) salmon
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
2 tsp. grated onion
1 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. liquid smoke
1/2 c. chopped pecans
3 tbsp. snipped parsley

Drain and flake salmon, removing skin and bones. Combine salmon with next 6 ingredients; mix thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon mixture in 8 x 2 inch log, roll in nut mixture, chill well. Pass crackers.