Ingredients
- 230 ml cream cheese
- 34 gr pecans (chopped)
- 16 ml lemon juice
- 14 gr salmon
- 10 gr horseradish
- 5 gr onion (grated)
- 3 gr snipped parsley
Smoky Salmon xxxxxxxxxxxx Drain and flake salmon. Combine salmon, lemon juice, onion, horseradish, liquid smoke, salt and peppe4 r with cream cheese. Blend together well. Shape into a ball or log on wax paper. Wrap and chill for several hours. Combine nuts and parsley on wax paper. Roll salmon mold on this. Chill. If desired, just before serving shape into fish shape and garnish with additional
