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

Drain and debone salmon, remove skin, flake. Combine ingredients and mix well.

Chill, then roll into 8 x 2 inch log and coat with chopped pecans and parsley. Serve with crackers or chips. Can be frozen for later use.