1 1-pound can (2 cups) salmon
1 8-ounce package cream cheese
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon grated horseradish
1/4 teaspoon salt
1/4 teaspoon Liquid Smoke
1/2 cup chopped pecans
3 tablespoons snipped parsley


Drain and flake salmon, removing skin and bones.  Combine with next 6 ingredients; mix thoroughly.  

Chill several hours

Combine pecans and parsley.  Shape salmon mix in a 9×2-inch log; roll in nut mixture; chill well. 

Serve with crackers. 

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