Smoked Salmon Rolls Recipe

Ingredients

8 oz Mike’s Smoked Salmon (or 1 can salmon)

16 oz Cream Cheese

1 tbsp Lemon Juice

1 tsp Horseradish

1 tsp grated onion

1/4 tsp Liquid Smoke (if using canned salmon)

1/4 tsp dill weed

Finely chopped Parsley

Finely chopped Pecans

Preparation

Drain 1 can “Red Sockeye” salmon (remove all skin & bones).

With electric hand mixer, combine cream cheese and salmon in a bowl.

Mix lemon juice, liquid smoke grated onion and horseradish (white).

Season with dill weed and salt.

Blend thoroughly, then into 3 portions onto saran wrap and refrigerate making it easier to shape into the 3 logs. Roll each log in 1/3 cup chopped parsley and ½ cup finely chopped pecans.

Chill several hours or freeze until ready to use.

Serve with celery sticks and crackers

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