1 (15 oz.) can red sackeye salmon
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
2 tsp. grated onion
1/4 tsp. salt
1/4 tsp. liquid smoked
3/4 c. chopped pecans
3 tbsp. minced parsley

Drain salmon and remove skin and bones. Flake salmon with a fork. Add cream cheese, lemon juice, onion, salt, liquid smoke. Stir well. Chill overnight.

Shape mixture into a log shape. Combine pecans and parsley; stir well. Roll salmon log in pecan parsley mixture and chill several hours.

Makes 1 10 inch log.