Salmon Ball

16 oz. cream cheese, softened
1 small can red salmon, drained
1 tsp. garlic powder
1/3 cup onion, finely chopped
2 tbs. liquid smoke
1 tbs. lemon juice
2 tbs. horseradish
1 tsp. sugar
1 cup chopped pecans
parsley flakes

Mix all ingredients, except parsley flakes and pecans, in blender. Refrigerate about 3-4 hours.

Shape into a ball. Roll the cheese ball in chopped pecans and parsley flakes.

Serve with crackers or chips of choice.