Smoked Salmon Spread with Pecans on Heartland Renaissance. I pretty much followed the recipe as written. I did use my homemade soft cheese in place of the cream cheese and I used crispy (soaked and dried) pecans. This was very simple to make. I served it with some organic whole wheat crackers. I thought it was very tasty! I'll make it again sometime, for sure. Kevin liked it, too. People who like salmon would like this, too. Its really not too fishy tasting, nor too smoky, but it has a really good flavor.
Smoked Salmon Spread
One 1-lb. can of wild, Alaskan salmon
One 8-oz. package of cream cheese, softened (I used soft cheese)
2 teaspoons grated white or yellow onion
1/4 teaspoon sea salt
1/2 cup chopped pecans (I used crispy pecans)
1 Tablespoon lemon juice
1 teaspoon horseradish
1/4 teaspoon liquid smoke
3 Tablespoons fresh parsley, snipped (or 1 Tablespoon dried parsley)
1/2 teaspoon smoked paprika
Drain salmon, removing bones and skin. Flake salmon into a bowl. Combine cream cheese, lemon juice, onion, horseradish, salt and liquid smoke with salmon, mixing well. Chill several hours or overnight.
About an hour before serving, combine pecans, parsley and paprika. Shape salmon mixture into a log or ball and roll in pecan mixture. Chill. Serve with crackers, sliced baguette and sliced fresh vegetables.