1 - 1 lb. can salmon
1- 8 oz. pkg. cream cheese ( room temp.)
1 tbsp. lemon juice
1 tsp. horseradish
1/4 tsp. salt
1/4 tsp. liquid smoke
2 tsp. grated onion

Drain salmon, remove skin and little round bones and flake it with fork. Combine above ingredients. Wrap in plastic wrap and chill several hours. Place on waxed paper: 1/2 cup chopped nuts, 3 tbsp. chopped parsley (fresh) form salmon mixture into one large ball or several smaller ones and roll in nuts and parsley. Serve with crackers.