Categories: cheese balls, dips, salsa

Ingredients

• 3 (6 oz.) cans skinned and boned pink salmon, well drained
• 1 Tbsp. lemon juice
• 1 tsp. prepared horseradish
• 1/4tsp. liquid smoke
• 1 (8 oz.) pkg. cream cheese, softened
• 2 tsp. minced onion
• 1/2 tsp. salt
• 1/2 cup finely chopped pecans
• 3 Tbsp. chopped fresh parsley

Directions

1. Stir together first 7 ingredients; cover and chill 2 hours.
2. Shape mixture into 1 7-inch log. Stir together pecans and parsley in a shallow dish. Roll log in pecan mixture, and wrap in plastic wrap; chill. Serve with assorted crackers.

3. makes 3 cups

Email to a friend | Print this recipe | Back