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    You are in: Home / Recipes / Delicious Salmon Log Recipe
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    Delicious Salmon Log

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    5 hrs

    0 mins

    Kittencalskitchen's Note:

    Perfect for get togethers! This can be doubled if desired, if you are doubling the recipe I would suggest to use 1 can of red salmon and one can of pink due to cost factor. I have served this many times formed in a fish mold (see note on bottom).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Drain the salmon (squeeze out any excess moisture with hands) and remove the skin and bones.
    2. 2
      Combine the salmon with the softened cream cheese, lemon juice, onion, horseradish, salt, lemon pepper (or black pepper) and liquid smoke flavoring; mix well to combine.
    3. 3
      Shape the salmon mixture into a form of a log (about 8 x 8-inches long).
    4. 4
      Combine the finely chopped nuts with the parsley, and coat the outside of the salmon log with the nut mixture.
    5. 5
      Place the log onto serving plate and cover with plastic wrap.
    6. 6
      Chill for a minimum of 5 hours before serving (overnight is even better).
    7. 7
      *NOTE* if you are molding the salmon, chill the mold for a minimum of 8 hours (or overnight is even better) before unmolding onto serving plate.
    8. 8
      Sprinkle the top of the salmon with the parsley/nut mixture before serving.
    9. 9
      Serve with crispy crackers.

    Ratings & Reviews:

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    Nutritional Facts for Delicious Salmon Log

    Serving Size: 1 (73 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 264.0
     
    Calories from Fat 192
    72%
    Total Fat 21.4 g
    32%
    Saturated Fat 7.4 g
    37%
    Cholesterol 60.6 mg
    20%
    Sodium 125.7 mg
    5%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.7 g
    3%
    Protein 15.8 g
    31%

    The following items or measurements are not included:

    liquid smoke flavoring

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