Salmon Log

1 1-lb can salmon
1 8-oz cream cheese (softened)
1 Tbsp lemon juice
2 tsp grated onion
1 tsp horseradish
1 tsp liquid smoke
1/4 tsp salt
1/2 cup chopped pecans

Drain and flake salmon.

Add cheese, lemon juice, onion, horseradish, liquid smoke and salt. Combine well.

Chill for several hours or overnight.

Shape into log, chill for 2 or 3 hours more.

Sprinkle pecans on waxed paper; roll log in pecans.

Keep chilled until ready to serve.