Salmon Log

A good make-ahead cheese log with a mild smoked salmon flavor. If you don't care for the smoke flavoring, simply omit. Serve with crackers.

1

can

salmon

16

ounces

455

grams

1

pkg

cream cheese, softened

8

ounces

225

grams

1

Tbs

lemon juice

15

ml

2

tsp

grated onion

10

ml

1

tsp

horse radish (optional)

5

ml

¼

tsp

salt

1.2

ml

¼

tsp

liquid smoke

1.2

ml

½

cup

chopped pecans

2

ounces

55

grams

3

Tbs

chopped parsley

45

ml

Drain salmon, removing all skin and bones.
Flake salmon, then combine with next 6 ingredients.
Mix thoroughly (use processor, if desired)
Chill several hours to allow mixture to become firm and easier to handle.
Combine nuts and parsley.
Shape chilled mixture into a log or 2 small balls.
Roll in nut mixture. Chill well.

Notes: I usually don’t add the horse radish as I personally don't care for it. Liquid smoke can be found in the meat sauce area of the market (usually near the Worcestershire sauce or gravy mixes). To save time forming the balls, find a small deep bowl (like a rice bowl or small Tupperware bowl) and line it with plastic wrap. Press the mixture into the bowl while soft, level the top so it is fairly flat, and chill until firm. Remove from bowl and remove plastic, then press on parsley/nuts. This will give you a nice domed shape with a flat bottom which is easier to serve.

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