Description Edit

Purchased from the Parnell Estate in Canton, Texas in 1988. Dated 1966. This is incredible. One of my favorite appetizers. I make brownie points with the boss when I bring this to work.

Ingredients Edit

Directions Edit

  1. Drain and flake salmon, removing skins and bones.
  2. Combine salmon with cream cheese, lemon juice, Onion, horseradish, salt and liquid smoke and mix thoroughly.
  3. Chill for several hours.
  4. Combine pecans and parsley.
  5. Shape salmon into log, roll in nut mixture and chill well.
  6. Serve with crackers.

Contributed by Edit

Cat's Recipes Y-Group

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