Ingredients
- 1/2 pecans
- 1/4 liquid smoke
- 290 gr salmon
- 230 ml pkg cream cheese
- 16 ml lemon juice
- 5 gr onion (grated)
- 5 gr horseradish
- 5 gr snipped parsley
- 1 gr salt
Mix together all except pecans and parsley a day ahead. Refrigerate covered. When firm, form 2 logs and roll in chopped pecans. Sprinkle with parsley and refrigerate. Serve with crackers.
