Smoked Salmon Roll

Marsha Gardner


I also use this as a filling for canapes and sandwiches. I usually mold it in a fish shaped mold and then sprinkle with chopped pecans and parsley mix and serve with Club Crackers.

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1 lb
can salmon
2-8 oz
cream cheese, softened
1 Tbsp
lemon juice
2 Tbsp
grated onion
1 tsp
1/4 tsp
liquid smoke flavoring
1/2 c
chopped pecans
3 Tbsp
snipped parsley

Directions Step-By-Step

Drain and flake salmon, removing skin and bones. Combine salmon, cream cheese, lemon juice, onion, horseradish and liquid smoke. Taste for salt and add if needed.
Chill several hours. Combine parsley and pecans. Shape mixture into logs and roll in nut mixture or mold in a fish mold. Serve with Club Crackers.

About this Recipe

Course/Dish: Seafood Appetizers