• 1 (14.75-ounce) can boneless, skinless salmon
• 1 (8-ounce) package cream cheese, softened
• 1 tablespoon lemon juice
• 2 teaspoons grated onion
• 1 teaspoon horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon liquid smoke
• 1/2 cup chopped pecans (optional)
• 3 tablespoons dried parsley

1. Combine all ingredients, except the pecans and parsley, in a medium bowl. Use a hand mixer to combine thoroughly.
2. Shape mixture into a log. 
3. If using pecans, mix them and the dried parsley in a small bowl.
4. Roll the log in the parsley (and pecans, if using). Wrap with plastic wrap and store in refrigerator at least 4 hours, or overnight, before serving.
5. Serve with assorted crackers.

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