2 Salmon Logs

Directions

1. 1
   Let cream cheese stand at room temperature until it can be mixed easily.
2. 2
   Flake and bone salmon.
3. 3
   Add cream cheese, onion, horseradish, liquid smoke and lemon juice.
4. 4
   Mix very well and refrigerate until mixture is hard.
5. 5
   Place chopped pecans and parsley on a piece of wax paper.
6. 6
   Divide hard mixture in half and shape into log or ball.
7. 7
   Roll the salmon into the pecan mixture and refrigerate.
8. 8
   Can be frozen.
9. 9
   Makes two 11-inch logs.