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Seafood: Tom's Salmon Pecan Log

Source of Recipe

Tom Adams


List of Ingredients

1 16 ounce can salmon, drained
8 ounces softened cream cheese
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke flavoring
1/2 cup pecans
3 tablespoons snipped parsley


Recipe

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.