Velvet to the tongue and pleasing to the palate is this easy to prepare appetizer made of salmon, onions, and pecans. It is bound together with cream cheese, with parsley and liquid smoke to help accent the flavor.
Serve with crackers of your choice, sliced tomatoes, green onions, and green peppers, if desired.
Easy and tasty.
Makes about 1 1/2 cup spread.
Hot and Cold Appetizers, Section 1, Card 44.
- 1 16- ounce can salmon
- 1 8- ounce package cream cheese room temperature
- 1 tablespoon lemon juice
- 2 teaspoon onion grated
- dash salt
- 1/4 teaspoon liquid smoke
- 1/3 cup pecans finely chopped
- 4 tablespoons parsley chopped
Drain salmon and remove bones. Combine salmon with the cream cheese, mashing together with a fork until blended.
Stir in lemon juice, salt, and liquid smoke, if used. Mix well. Add pecans and 1 tablespoon of the parsley until well combined.
Transfer to serving dish. Chill to blend flavors. Sprinkle with parsley or sliced green onions before serving. Or shape into a 2-inch high loaf. Wrap tightly with foil and place in freezer for 24 hours.
Before serving, defrost in the refrigerator for 2 to 3 hours Top loaf with remaining chopped parsley, green onions, or green pepper, if you like. Serve with crackers of your choice, sliced tomatoes and green peppers, if desired.