This delicious and attractive salmon appetizer spread can be made days ahead of your event. You can roll it into a log or use a shaped mould for an extra special touch.

1 16-ounce can wild salmon
8 ounces cream cheese, softened
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon liquid smoke
1 teaspoon grated horseradish
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1 teaspoon grated onion
1/2 cup pecans, roasted and chopped
1/3 cup fresh parsley, chopped

Drain the salmon. Flake the fish into a bowl, removing the skin and bones.

A hand mixer makes quick work of blending the cheese and spices. Place the cream cheese in a medium bowl. Add the horseradish, dill weed, grated onion and salt. Mix well and then add the lemon juice and liquid smoke and mix until completely incorporated. Lastly, by hand mix in the flaked salmon until the flakes are no longer discernable.

To shape the spread, you can roll it into a log on waxed paper. Cover the log with the pecans and parsley. Wrap and refrigerate for at 24 hours. Alternately, this spread can be molded in a bowl or decorative mould. Using a piece of plastic wrap large enough to cover the surface of your mould, lightly butter the plastic wrap and sprinkle with pecans and parsley. Mound the spread onto the plastic wrap and press to spread across the pecans and parsley. Gather the edges of the plastic wrap, lift the spread and wrap into the mould and press into the mould. Cover and refrigerate for 24 hours before serving.

Un-mold the spread while it’s well chilled. Allow the spread to stand at room temperature for about ½-hour before serving to make it easier to spread.

Yield: about 2-1/4 cups

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

(Alternate & misspellings for search purposes: recipies, recepy, free recipes, recepe, recipy, recipet, reicpe, recepey, chese, sheese, heese, chesse, cchese, shese, creme, creem, ceam, cteam, horse radish, hotst, raddish, adish, orse, juce, juic, guice, lmon, lemn, lemmon, leman, onyon, onin, onon, nions, parsely, parslie, parsly, parsy, peacans, peecans, peekans, peakans, peans, pecaas, samon, sammon, slmon, salman, salmen, salmmon, salmmen, sammen)

© 2011 I Love You Recipes Suffusion theme by Sayontan Sinha