Recipe - Salmon Roll

1 cn (l lb. ) salmon
1 8 ounce package cream cheese;
softened
2 tablespoon Chopped onion
1 teaspoon Liquid smoke; (available in
spice sections or specialty
food stores)
1 teaspoon Red horseradish
1 tablespoon Lemon juice
One fourth teaspoon Salt
1/8 teaspoon Black pepper
One half teaspoon Dry dill weed
1 bn Fresh parsley; finely
chopped
1 cup Finely chopped walnuts

Drain salmon, remove bones. Mash slightly, then cream together with the
onion, liquid smoke, horseradish, lemon juice, salt, pepper, dill weed and
one tablespoon of the parsley. Refrigerate two hours. Divide mixture in two
and roll each section into a log, rolling in remaining parsley and walnuts.
Wrap in foil and refrigerate until serving time. These may be frozen and
thawed in the refrigerator. Serve with crackers or crisp bread rounds.

Posted by Leon & Miriam Posvolsky miriamp@pobox.com on Apr 27, 1998,
converted by MC_Buster.

Recipe by: Baker Boulanger

Posted to MCRecipe Digest by Leon & Miriam Posvolsky miriamp@pobox.com
on May 05, 1998