1 lb. can red salmon
1 (8 oz.) pkg. cream cheese
2 tbsp. lemon juice
3 tsp. grated onion (or more)
2 tsp. horseradish
1/2 tsp. salt
Dash Worcestershire
Several dashes cayenne
1/4 tsp. liquid smoke
1/2 c. chopped pecans
3 tbsp. minced parsley

Drain salmon, remove skin and bones and flake with a fork. In small bowl of mixer, cream cheese and blend in lemon juice, onion, horseradish, salt, Worcestershire, cayenne and liquid smoke. When well blended, stir in flaked salmon. Check seasonings. Form ball, roll in chopped pecans and parsley. Wrap in waxed paper and chill. Serve with crackers. Serves 8-10.