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red salmon cream cheese green onion liquid smoke horseradish lemon juice salt black pepper dill parsley walnuts
Viewed: 73 - Published at: 9 years agoIngredients
- 1 (1 lb) can red salmon (or use half red and pink salmon)
- 1 (8 ounce) package cream cheese, softened
- 1 large green onion, finally chopped
- 1 teaspoon liquid smoke
- 1 -2 teaspoon prepared horseradish
- 1 tablespoon lemon juice
- 1/4 - 1/2 teaspoon seasoning salt (or to taste, or use white salt)
- black pepper
- 1/2 teaspoon dried dill (or to taste)
- 1 -2 tablespoon fresh finely chopped parsley (or to taste)
- 2 cups finely chopped walnuts, divided (you might use a bit less!)
Method
- 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.
