Salmon Log

Yesterday, we had a farewell lunch at Mission Library for Brandon who is leaving to work at the new Wheeler Taft Abbett Library. I brought a Salmon Log, and later Nancy asked for the recipe. So, while I was retrieving it I thought I may as well post it so it is available.

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SALMON LOG

1 lb. Canned salmon (or plastic pack salmon)
8 oz. Cream cheese (softened)
1 tbs. Lemon juice
1 tbs. Grated onion
1 tsp. Prepared horseradish
1/ 4 tsp. Salt
1/ 4 tsp. Liquid Smoke

Drain, remove skin and bones, and flake salmon. Mix together all ingredients.

Refrigerate for 1/ 2 hour. Then use wax paper to roll into a log shape, or do a freeform shape by hand or use a mould.

To coat the log:

1/ 2 cup Chopped pecans
3 tbs. Parsley, fresh or dried

Mix nuts and parsley together. Coat salmon log with nut mixture.

Serve with crackers.

Options: Other ingredients such as one or two tbs. of adobo sauce from chipotle peppers, minced jalapeno pepper, etc. may be added to give a different character to the log.