Mix the salmon, cream cheese, lemon juice, onion and seasonings together in a bowl, mixing and mashing with a fork. Chill for several hours in a refrigerator, then shape into a small loaf. Roll the loaf in a mixture of the pecans and chopped parsley. Chill. Wrap in foil or plastic and put in a plastic container to carry to picnic. Garnish with parsley sprigs and cherry tomatoes stuffed with tiny smoked oysters which you have packed in a separate small container. This is good served with stoned wheat crackers.