Salmon Log
Yield
1 servingsPrep
15 minCook
0 minReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
canned salmon
drained |
|
| 8 | ounces |
cream cheese
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | teaspoons |
onions
grated |
|
| 1 | teaspoon |
horseradish
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
liquid smoke
|
*
|
| ½ | cup |
pecans
|
|
| 3 | tablespoons |
parsley leaves
snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
canned salmon
drained |
|
| 231.2 | ml/g |
cream cheese
|
|
| 15 | ml |
lemon juice
|
|
| 1E+1 | ml |
onions
grated |
|
| 5 | ml |
horseradish
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
liquid smoke
|
*
|
| 118 | ml |
pecans
|
|
| 45 | ml |
parsley leaves
snipped |
|
Directions
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.
