Pecan Salmon Roll

This is a wonderful spread for crackers. I make it ahead of time and then bring it out before dinner is served. My guests love it, and there is usually nothing left. Easy and quick with just the right amount of spice. Also not very fishy, which is surprising. Definitely a favorite.

Original recipe makes 16 servings

Ingredients

1 (8 ounce) package cream cheese, softened
1 green onion, minced
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
1/4 teaspoon cayenne pepper
1 (14.75 ounce) can salmon, drained and flaked
1/2 cup chopped pecans
2 tablespoons chopped fresh parsley

  • PREP

    15 mins

  • READY IN

    2 hrs 15 mins

Directions

  1. In a medium bowl, beat together cream cheese, green onion, lemon juice, horseradish, and cayenne. Fold in salmon until well blended. Cover, and chill in the refrigerator at least 2 hours.
  2. Shape the cream cheese and salmon mixture into a log, approximately 8 inches long. Roll log in pecans and parsley to coat. Refrigerate until serving.

Nutrition

Calories: 119 kcal
Carbohydrates: 1.2 g
Cholesterol: 27 mg
Fat: 9.5 g
Fiber: 0.4 g
Protein: 7.5 g
Sodium: 138 mg

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