7 1/2 oz. can sockeye salmon, drained
Juice of 1 lemon
Salt
1 tsp. horseradish
1 med. onion, minced
1 tsp. liquid smoke
8 oz. cream cheese
1/2 c. chopped parsley
3-4 oz. chopped pecans

Combine salmon, lemon juice, salt to taste, horseradish, onion, liquid smoke and cream cheese. Blend thoroughly and refrigerate until firm. Roll in chopped parsley and pecans and place on serving dish surrounded with toast rounds.