Smoky Salmon
Yield
6 servingsPrep
10 minCook
?Ready
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7-3/4 | ounces |
canned salmon
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | teaspoons |
onions
grated |
|
| 2 | teaspoons |
horseradish
|
|
| ¼ | teaspoon |
liquid smoke
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | ounces |
cream cheese
softened |
|
| ¼ | cup |
pecans
chopped |
|
| 2 | tablespoons |
parsley leaves
snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
canned salmon
|
|
||
| 15 | ml |
lemon juice
|
|
| 1E+1 | ml |
onions
grated |
|
| 1E+1 | ml |
horseradish
|
|
| 1.3 | ml |
liquid smoke
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 59 | ml |
pecans
chopped |
|
| 3E+1 | ml |
parsley leaves
snipped |
|
Directions
Drain and flake salmon.
Combine salmon, lemon juice, onion, horseradish, liquid smoke, salt and pepper with cream cheese.
Blend together well.
Shape into a ball or log on wax paper.
Wrap and chill for several hours.
Combine nuts and parsley on wax paper.
Roll salmon mold on this.
Chill.
If desired, just before serving shape into fish shape and garnish with additional toppings.
