Drain salmon, remove bones. Mash slightly, then cream together with the onion, liquid smoke, horseradish, lemon juice, salt, pepper, dill weed and one tablespoon of the parsley. Refrigerate two hours. Divide mixture in two and roll each section into a log, rolling in remaining parsley and walnuts. Wrap in foil and refrigerate until serving time. These may be frozen and thawed in the refrigerator. Serve with crackers or crisp bread rounds.