Salmon Ball

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.