One 1-pound can Alaskan Pink Salmon
(2 cups)
1 8-ounce package cream
cheese, softened
1 tablespoon
lemon juice
2 teaspoons grated
onion
1 teaspoon prepared
horseradish
¼ teaspoon salt
¼
teaspoon liquid smoke
½ cup
chopped pecans
3 tablespoons
snipped parsley
Drain and flake
salmon, removing skin and bones.
Combine salmon with all ingredients,
except pecans and parsley; mix
thoroughly. Chill several hours.
Combine pecans and parsley. Shape
chilled salmon mixture into 8x2 inch
log or round ball. Roll shaped
salmon in nuts and parsley to
garnish; chill well. Serve with a
firm cracker such as "Triskit".
This appetizer can be
made up to 24 hours in advance. Keep
unused portions refrigerated up to 5
days. Men absolutely love this
recipe!
