Another one of our favorites . . .
Enjoy this on crackers, fill up cherry tomatoes or great on sliced cucumbers.
1 -15.5 oz can salmon fillets -drained & flaked
1 tablespoon lemon juice
2 teaspoons grated red onion
2 teaspoons prepared horseradish
1/4 teaspoon liquid smoke
1/8 teaspoon salt
1 teaspoon paprika
3 drops Louisiana hot sauce
1 -8 oz cream cheese -softened
1/3 cup chopped pecans
2 tablespoons minced parsley
Combine salmon with the next seven ingredients; blend well. Chill several hours. Combine pecans and parsley. Shape salmon mixture into a fish shape or ball. Cover surface with nut mixture. Chill several hours before serving with crackers.
Can also be prepared and used as a spread for finger sandwiches.
Get this recipe and many more in my Grits to Guacamole cookbook, click here.