Salmon Cream Cheese Nut Hors D'oeuvres Roll

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READY IN: 3hrs
YIELD: 2 logs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain the salmon and remove any bones, then squeeze out any excess moisture using clean hands; transfer to a large bowl.
  • Mash the salmon slightly with a fork, then add in the softened cream cheese with green onion, liquid smoke, horseradish, lemon juice, seasoned salt, black pepper, dill weed and one tablespoon chopped fresh parsley.
  • Cover and chill the mixture for minimum of 3 hours.
  • Divide the mixture into two and roll each section into a thick log.
  • Roll each log in about 1 cup nuts.
  • Wrap in foil and refrigerate up to 24 hours before serving.
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