Recipe Collection |  Share a Recipe 

Submitted by: Paula Braswell from Marietta, GA
Originally shared on the web 03/24/2011

16-oz. can salmon, drained
and flaked
8-oz. pkg. cream cheese, softened
1 T. lemon juice
1 t. prepared horseradish
2 t. onion, grated
1/4 t. salt
1/4 t. Worcestershire sauce
1/2 c. chopped pecans
3 T. fresh parsley, chopped
water crackers

Place all ingredients except pecans, parsley and crackers in a medium bowl. Mix thoroughly; shape into a log. Place pecans and parsley on wax paper; roll log in mixture until coated. Cover and chill at least 2 hours. Serve with crackers. Makes about 3 cups.