Merle's Horseradish Salmon Log

echo echo's Note:

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.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 16

• 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
• ¼ teaspoon salt
• 1 teaspoon liquid smoke (optional)
• ½ cup crushed pecans
• 3 tablespoons snipped dill

Directions:

1. Thoroughly mix together the salmon, cream cheese, onion, horseradish, lemon juice, salt and liquid smoke in a medium bowl.
2. Chill the salmon mixture at least 1 hour; shape into an 8 X 2 inch log.
3. Combine nuts and dill; roll log in the nut mixture.
4. Chill at least 2 hours more or overnight.

Reviews

[Glori-B]

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!

[PleasantNancy]

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.

[Chef #1463841]

This recipe was the star of Thanksgiving 2009! Thank you!