Holiday Recipe Guide 2009

1 lb can salmon (or use half red and pink salmon)

8 oz pkg cream cheese, softened

1 lg green onion, finally chopped

1 tsp liquid smoke

1-2 tsp prepared horseradish

1 T lemon juice

¼ – ½ tsp  salt 

Fresh grated black pepper

1-2 T fresh finely chopped parsley (or to taste)

2 C finely chopped walnuts, divided 

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 1cup nuts. Wrap in foil and refrigerate up to 24 hours before serving.

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