| Salmon Loaf Hors D'oeuvres
7 1/2 ounces of can sockeye salmon, drained
Juice of 1 lemon
Salt
1 teaspoon of horseradish
1 medium onion, minced
1 teaspoon of liquid smoke
8 ounces of cream cheese
1/2 cup of chopped parsley
3-4 ounces of chopped pecans |
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Combine salmon, lemon juice, salt to taste, horseradish, onion, liquid smoke and cream cheese. Blend thoroughly and refrigerate until firm. Roll in chopped parsley and pecans and place on serving dish surrounded with toast rounds. |
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