Salmon Log(Hors D'Oeuvres) - cooking recipe

Ingredients

1 (15 1/2 oz.) can sockeye red salmon
1 (8 oz.) pkg. cream cheese
1 Tbsp. lemon juice
2 tsp. grated onion
1/4 tsp. salt
1/2 tsp. liquid smoke
approximately 1/3 c. chopped pecans
3 Tbsp. minced fresh parsley

Preparation

Drain salmon.
Remove skin and bones.
Flake salmon with fork. Add softened cream cheese, lemon juice, onion, salt and liquid smoke.
Stir well.
Shape salmon into a 10-inch log.
Chill log in refrigerator overnight.
Combine chopped pecans and parsley.
Roll salmon log in pecan mixture.
Chill 2 or 3 hours.
Slice oblong. Serve with small hot bread or crackers.
Great for luncheons or appetizers.