1 lb. cooked Alaskan wild salmon, flaked, 1 (8 oz.) package cream cheese, softened, 1 T. fresh lemon juice, 1/2 tsp. fish seasoning, 1/4 tsp. white pepper, 1 tsp. creamy horseradish, 1 tsp. mayonnaise, 2 1/2 tsp. white onion, grated, 1 1/4  tsp. hickory liquid smoke, 1 1/2 cups pecans, finely chopped, 1 cup cilantro, finely chopped, and crackers.

Check for bones, remove them and mince the salmon.  Add the salmon to a bowl.  Add the remaining ingredients except for the nuts, cilantro, and crackers.  Shape the salmon mixture into an 8 x 2  log.  Roll the log in the nuts and cilantro.  Wrap the log in waxed paper and refrigerate for at least 2 hours before serving.  Decorate a plate with  cilantro leaves and crackers

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