2 Salmon Logs

1. 1

   Let cream cheese stand at room temperature until it can be mixed easily.

2. 2

   Flake and bone salmon.

3. 3

   Add cream cheese, onion, horseradish, liquid smoke and lemon juice.

4. 4

   Mix very well and refrigerate until mixture is hard.

5. 5

   Place chopped pecans and parsley on a piece of wax paper.

6. 6

   Divide hard mixture in half and shape into log or ball.

7. 7

   Roll the salmon into the pecan mixture and refrigerate.

8. 8

   Can be frozen.

9. 9

   Makes two 11-inch logs.

No additional tips available.