| 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
A Message from our Provider:
“Beauty: an act of God”