Salmon Log Salome

by Kathleen Morrison

Servings:

INGREDIENTS

1 can (16 oz.) salmon
8 oz. cream cheese
1 tsp. lemon juice
2 tsp. onion, grated
1 tsp. horseradish
1 tsp. liquid smoke
1/4 tsp. salt
1/2 cup pecans, chopped
2 tsp. parsley, chopped

INSTRUCTIONS

Drain and flake salmon. Add cheese, lemon juice, onion, horseradish, liquid smoke and salt; mix well. Chill for several hours. Add the pecans to chopped parsley; sprinkle them on a sheet of waxed paper. Shape cheese and salmon mixture into a log. Roll in the nuts and parsley.

CHEF COMMENTS

This log tastes better if made a day in advance.

Tagged: dipsspreads, salmonball add tags

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