Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Salmon (drained) |
| 1 pack | Cream cheese (8 oz.) |
| 1 tablespoon | Chopped onion |
| ½ teaspoon | Salt |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Horseradish mustard |
Mix together and form into ball on wax paper. Chill in refrigerator for 4 hours. Crush ½ cup of pecans and 3 tablespoons of parsley flakes. Roll ball in mixture.