1 (1 lb) can salmon

1 (8 oz.) package cream cheese

1 tablespoon lemon juice

2 teaspoons grated onion

1 teaspoon horseradish

1/4 teaspoon salt

Drain and flake salmon; remove skin and bones. Mix with other ingredients. Chill several hours. Combine 1/2 cup pecans and 3 tablespoons parsley. Shape into 2 balls and roll in nuts and parsley. Chill well. Serve with crackers. Freezes well.