1 (15 oz.) can pink salmon (drained, bones and skin removed)
1 (7 1/2 oz.) pkg. smoked salmon flavored cream cheese (Philadelphia)
1 finely chopped onion
1 tbsp. lemon juice
1 tbsp. hickory liquid smoke
1 tbsp. horseradish
1 tsp. dill weed
1 tbsp. parsley
1/4 cup finely crushed pecans

Drain salmon remove bones and skin. Combine first 7 ingredients and mix well, top with parsley and crushed pecans.

Chill and serve as a dip with crackers of choice.

Submitted by: Bruce