2 c  Salmon (drained)
1 pk Cream cheese (8 oz.)
1 tb Chopped onion
1/2 ts Salt
1 tb Lemon juice
1 ts Horseradish mustard

Mix together and form into ball on wax paper. Chill in refrigerator for 4
hours. Crush 1/2 cup of pecans and 3 tablespoons of parsley flakes. Roll
ball in mixture.