Salmon roll

Yield: 1 Servings

Measure Ingredient
1 can (l lb. ) salmon
1 8 oz package cream cheese; softened
2 tablespoons Chopped onion
1 teaspoon Liquid smoke; (available in spice sections or specialty food stores)
1 teaspoon Red horseradish
1 tablespoon Lemon juice
¼ teaspoon Salt
⅛ teaspoon Black pepper
½ teaspoon Dry dill weed
1 bunch Fresh parsley; finely chopped
1 cup Finely chopped walnuts

Drain salmon, remove bones. Mash slightly, then cream together with the onion, liquid smoke, horseradish, lemon juice, salt, pepper, dill weed and one tablespoon of the parsley. Refrigerate two hours. Divide mixture in two and roll each section into a log, rolling in remaining parsley and walnuts.

Wrap in foil and refrigerate until serving time. These may be frozen and thawed in the refrigerator. Serve with crackers or crisp bread rounds.

Posted by Leon & Miriam Posvolsky <miriamp@...> on Apr 27, 1998, converted by MC_Buster.

Recipe by: Baker Boulanger

Posted to MC-Recipe Digest by Leon & Miriam Posvolsky <miriamp@...> on May 05, 1998

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