Prep 10 mins
Cook 3 hrs
A recipe for a delicious and attractive spread I got from my sister. Makes an impressive contribution if you have to take an hors d'oeuvre to a party. Serve with thin crackers.
- 2 cups canned salmon, drained, flaked, and skin and bones removed
- 1 (8 ounce) package cream cheese, softened
- 2 teaspoons grated onions
- 1 teaspoon prepared horseradish
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt
- 1 teaspoon liquid smoke (optional)
- 1⁄2 cup crushed pecans
- 3 tablespoons snipped dill
- Thoroughly mix together the salmon, cream cheese, onion, horseradish, lemon juice, salt and liquid smoke in a medium bowl.
- Chill the salmon mixture at least 1 hour; shape into an 8 X 2 inch log.
- Combine nuts and dill; roll log in the nut mixture.
- Chill at least 2 hours more or overnight.
Yummy appetizer that practically puts itself together (except for the pulling out the bones part!) I must admit to being somewhat lazy cook, so instead of forming into a log, I lined a bowl with clear plastic wrap, put the salmon mixture in that. When it had chilled and set up, I inverted the bowl onto a serving plate and 'patted' the nuts and dill into the mound of salmon; surrounded the salmon with crackers and voila' a star is born! Thank you echo echo for a great appy. I agree that the liquid smoke 'makes' it. If I had had my thinking cap on, I would have used the smoked salt I have in it, too. Next time ... and there will be a next time!
This was a tasty and attractive appetizer. I thought it was a little fishy tasting, but I have never used canned salmon before. Thanks, echo, for posting.
This recipe was the star of Thanksgiving 2009! Thank you!