15 oz. pink salmon
8 oz. cream cheese
1 tbsp. lemon juice
2 tsp. grated onion
2 tsp. horseradish
1/2 tsp. salt
5 tsp. liquid smoke
1 c. pecans, chopped

Let cream cheese sit at room temperature, until softened. Drain, flake and remove bones from salmon. Mix all ingredients together. Form a ball and chill. Roll in pecans and parsley.