16 oz. cooked & flaked salmon
8 oz. pkg. cream cheese, softened
1 tbsp. lemon juice
1 tsp. horseradish
1/4 tsp. salt
1/2 tsp. liquid smoke
1/2 c. chopped pecans
6 tbsp. snipped fresh parsley

Drain and flake salmon. Remove all skin, bones, etc., and combine all but last 2 ingredients, then chill several hours. Before serving, roll in pecan- parsley mixture. Serve with crackers.

Can freeze - after thawing, roll in pecan parsley mixture.