2 (8 oz.) pkgs. of cream cheese
1 (7 3/4 oz.) can red salmon
3 tbsp. onion, finely chopped
1 tbsp. lemon juice
2 tbsp. barbecue smoke flavoring
2 tsp. horseradish
Chopped nuts
Parsley flakes

Mix first six ingredients in blender. Refrigerate about 3 hours. Pat into a ball and roll in chopped nuts and parsley flakes. Serve on tray with crackers.