1 lb. canned salmon
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
2 tsp. grated onion
1 tsp. horseradish
1/4 tsp. salt
1/2 c. chopped pecans
3 tbsp. parsley

Drain and flake salmon. Remove skin and bone. Combine salmon with next 5 ingredients. Mix well. Chill several hours. Combine pecans and parsley. Shape salmon in log. Roll in nut mixture. Chill. Serve with crackers.