Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (l lb. ) salmon |
| 1 \N | 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