| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | cn | (16 oz) salmon |
| 1 | pk | (8 oz) cream cheese; softened |
| 1 | tb | Lemon juice |
| 2 | ts | Grated onion |
| 1 | ts | Prepared horseradish |
| 1/4 | ts | Salt |
| 1/4 | ts | Liquid smoke |
| 1/2 | c | Chopped pecans |
| 3 | tb | Snipped parsley |
INSTRUCTIONS
Source: "Better Homes and Gardens Encyclopedia of Cooking, Volume I" Yield: One 8x2" log Drain and flake salmon, removing skin and bones. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke; mix thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon mixture in a 8x2-inch log; roll in nut mixture; Chill well. Pass with crackers. Posted to JEWISH-FOOD digest by Njmallis <Njmallis@aol.com> on May 23, 1998
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