1 lb. can (2 c.) salmon
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
2 tsp. finely chopped onion
1 tsp. horseradish, optional
1/4 tsp. salt
1/4 tsp. liquid smoke
1/2 c. finely chopped pecans
3 tbsp. snipped parsley

Drain and flake salmon, removing skin and bones. Combine salmon with the next 6 ingredients. Mix thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon mixture into a 8 x 2 inch log. Roll in nut mixture. Chill well. Pass the crackers.