SALMON LOG
- 1 (1 lb.) can salmon (2 C.)
- 1 (8 oz.) pkg. cream cheese, softened
- 1 T. lemon juice
- 2 tsp. grated onion
- 1 tsp. prepared horseradish
- ¼ tsp. salt
- ⅓ tsp. liquid smoke
- ½ C. chopped Texas pecans
- 3 T. snipped parsley
Drain and flake salmon, removing bones and skin. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt, and liquid smoke. Mix thoroughly. Chill several hours or overnight. Combine ½ cup chopped pecans and parsley. Shape salmon mixture into log; roll in nut mixture. Chill well and serve with assorted crackers.