SMOKEY SALMON CHEESE BALL

I always make this a day ahead so the flavors can blend.

1 (16 oz) can of red salmon, drained, skin and bones removed
1 (8 oz) pkg of Philadelphia Cream Cheese, room temperature
1 tbsp fresh lemon juice
2 tsp green onions, finely chopped
1 tsp horseradish
1/4 tsp liquid smoke (more or less, to taste)
GARNISH:
3 tbsp chopped parsley
1/2 cup chopped pecans

Combine salmon, cream cheese, lemon juice, onions, horseradish, and liquid smoke. Blend well and roll into a ball. Cover and chill for several hours, or overnight.

Roll salmon ball in a mixture of the parsley and pecans. Serve with your favorite crackers.