| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Canned Salmon; Sock Eye Salmon |
| 8 |
oz |
Pkg Cream Cheese; Softened |
| 2 |
ts |
Onion; Grated |
| 1 |
tb |
Lemon Juice |
|
|
Salt To Taste |
| 2 |
ts |
Prepared Horseradish |
| 1/4 |
ts |
Liquid Smoke Flavoring |
| 1/2 |
c |
Pecans; Chopped |
| 3 |
tb |
Parsley; Snipped |
INSTRUCTIONS
Drain and flake salmon (remove 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 mixture
into ball and roll in nut mixture on sheet of wax paper. Chill well. Serve
with assorted crackers.
Recipe by: Diane Geary
Posted to recipelu-digest Volume 01 Number 266 by "Diane Geary"
<diane@keyway.net> on Nov 17, 1997
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