Salmon Log
Submitted by virgo
A creamy salmon log rolled in chopped pecans and parsley, made with canned salmon, cream cheese, horseradish, and a whisper of liquid smoke. Mix it a day ahead and let the fridge do the work.
YIELD
1 servingsPREP
15 minCOOK
0 minREADY
8 hrsThis salmon log is the retro appetizer that never went out of style, and for good reason.
Canned salmon gets blended with cream cheese, a squeeze of lemon, grated onion, horseradish, and just a touch of liquid smoke for that faint, woodsy backbone.
You mix everything together, chill it overnight until firm, then shape it into two logs and roll them in chopped pecans.
A sprinkle of fresh parsley finishes the look.
Set it out with a box of good crackers and it’ll be the first thing gone at any gathering.
Pro Tips
- Mix this a full day ahead. The overnight chill firms it up and lets the flavors marry
- Go easy on the liquid smoke. A quarter teaspoon is plenty since a little goes a very long way
- Use a sharp knife dipped in hot water to get clean slices if you want rounds instead of a spreadable log
- Toast the pecans lightly in a dry skillet before rolling for deeper nutty flavor
Ingredients
Directions
Mix together all except pecans and parsley a day ahead.
Refrigerate covered.
When firm, form 2 logs and roll in chopped pecans.
Sprinkle with parsley and refrigerate.
Serve with crackers.
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