Ingredients
1 1-pound can (2 cups) salmon
1 8-ounce package cream cheese
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon grated horseradish
1/4 teaspoon salt
1/4 teaspoon Liquid Smoke
1/2 cup chopped pecans
3 tablespoons snipped parsley
Method
Drain and flake salmon, removing skin and bones. Combine with next 6 ingredients; mix thoroughly.
Chill several hours
Combine pecans and parsley. Shape salmon mix in a 9×2-inch log; roll in nut mixture; chill well.
Serve with crackers.
