1 lb. can salmon (2 c.)
8 oz. pkg. cream cheese, softened
1 tsp. lemon juice
2 tsp. grated onion
1 tsp. grated Horseradish
1/4 tsp. Liquid Smoke flavoring
1/2 c. pecans, chopped coarsely
3 tbsp. snipped parsley

Drain and flake the salmon, removing any bones or skin. Combine salmon, cheese, onion, salt, lemon juice, Horseradish and Liquid Smoke. Chill several hours. Combine nuts and parsley. Roll cheese mixture in nuts/parsley forming a ball. Place on a serving platter and surround with crackers or toasted baguette slices. Refrigerate and cover unused portions.