1 can 7 3/4 oz canned salmon
1 T lemon juice
2 tsp horseradish
2 tsp grated onion
1/4 tsp liquid smoke
8 oz cream cheese
1/4 cup chopped pecans
2 T snipped parsley
Drain and flake salmon. Combine salmon and lemon juice, horseradish, onion, liquid smoke, salt and pepper and blend well with cream cheese. Shape into a ball or log and wrap in seran wrap. Chill several hours or overnight. Roll in chopped pecans and parsley.
Serve with crackers.
