1 can pink salmon
8 oz. cream cheese, softened
1 tbsp. lemon juice
2 tsp. grated onions
1 tsp. horseradish
1/4 tsp. salt
1/4 tsp. liquid smoke
1/2 c. chopped pecans
3 tbsp. snipped parsley

Drain and flake salmon. Remove skin and bones. Combine salmon with next 6 ingredients. Mix thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon mixture into 8 x 2 inch log. Roll in nuts. Chill well. Serve with crackers.