Gail’s recipe
red salmon (14.75 oz.) can, drained and deboned.
8 oz. cream cheese
2 T. grated onion
2 T. lemon juice
1 t. horseradish
¼ t. liquid hickory smoke
¼ t. salt
pecans, chopped
parsley, chopped
Beat together cream cheese, onion, lemon juice, horseradish, liquid smoke, and salt. Fold in salmon until blended. Cover and chill in the refrigerator for at least 2 hours. Overnight is best.
Shape the cream cheese and salmon mixture into a log or ball, approximately 8 inches long. Roll log in pecans and parsley to coat.
Refrigerate until serving. Serve with crackers.
Find it online: https://living-recipes.com/salmon-roll-2/