Salmon Log - Tom Adams

Ingredients:

• 16 oz Can salmon (drained)
• 8 oz Pkg cream cheese
• 1 tb Lemon juice
• 2 ts Grated onion
• 1 ts Horseradish
• 1/4 ts Salt
• 1/4 ts Liquid smoke
• 1/2 c Pecans
• 3 tb Snipped parsley

Preparation:

• Mix together all except pecans and parsley a day ahead.
• Refrigerate covered.
• When firm, form 2 logs and roll in chopped pecans.
• Sprinkle with parsley and refrigerate.
• Serve with crackers.