Smoky Salmon Spread

1 can (15-1/2 oz.) salmon, drained and flaked
1 tbsp. lemon juice
2 tsp. grated onion
2 tsp. prepared horseradish
1/4 tsp. liquid smoke
1/8 tsp. salt
3 drops Louisiana Hot Sauce
One 8 oz. pkg. cream cheese, softened
1/3 cup chopped pecans
2 tbsp. minced parsley
Assorted crackers

Combine salmon, lemon juice, onion, horseradish, liquid smoke, salt, pepper sauce and cream cheese; blend well. Chill several hours. Combine pecans and parsley. Shape salmon mixture into a fish shape or ball. Cover entire surface with nut mixture. Chill. Serve with crackers.

Makes about 2-1/2 cups.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana