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Salmon Loaf (Karen Whitaker)
1 #1 can (2 c.) salmon; 1 8 oz. pkg cream cheese, softened; 1 T. lemon juice; 2 t. grated onion; ¼ t. salt; ¼ t. liquid smoke; ½ c. chopped pecans; 3 T. snipped parsley Drain and flake salmon, removing skin and bones. Combine salmon with rest of ingredients except pecans and parsley. Mix thoroughly. Chill then mix chopped pecans and snipped parsley. Shape salmon roll into an 8" by 2" block and roll in nut/parsley mixture. Chill well. Serve with Triscuits. |